recipe for spelt shortbread cookies
Anthea Cheng - Delicious Vegan Baking

Recipe: super simple and always delicious spelt shortbread cookies

22 December 2025

From shortbread cookies to cakes, muffins, or nut bars, you can also make all these delicious treats vegan. In the baking book Delicious Vegan Baking Anthea Cheng teaches you how to make the most delicious vegan pastries right in your own kitchen. This recipe for the famous shortbread cookies is one of them. A little different than you might be used to because it uses spelt flour, but just as delicious. Give the cookies an extra touch by spreading a little raspberry jam on each one. Happy baking!

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Recipe: Spelt shortbread cookies

Suitable for: 8 to 10 cookies
You need:
240 g spelt flour + extra for dusting
200 ml mild vegetable oil, such as sunflower or refined coconut oil
30 g icing sugar
Pinch of salt

Filling (optional):
1/2 portion Raspberry-chia jam

Additional supplies for cooking:
food processor
rolling pin
cake server of spatula
Round cookie cutter

Spelt shortbread cookie recipe: How to make it

  1. Place all the cookie ingredients in a large bowl or food processor and process until a smooth dough forms. You want the dough to be quite soft but pliable: you should be able to pinch it with two fingers without it breaking. If it's too dry, add enough oil (start with 1 tablespoon) to make it crumbly. If it's too wet, add enough flour (start with 1 tablespoon) to absorb all the oil. Refrigerate the dough in an airtight container for at least 20 minutes.
  2. Meanwhile, preheat the oven to 180°C.
  3. Lightly flour a clean surface and place the chilled dough on it. Use a rolling pin to gently roll it out to a thickness of 6 millimeters.
  4. Using a round cookie cutter, cut out cookies from the dough. Gather the excess dough, knead it, roll it out again, and cut out more cookies. Repeat until all the dough is used and you have sixteen to twenty cookies. Arrange them on a baking sheet lined with parchment paper; don't place the cookies too close together. If you used liquid oil, it may be difficult to transfer the cookies from your work surface to the baking sheet. In that case, use a (cake) scraper or spatula.
  5. Bake the cookies for 15 minutes, or until the edges are golden brown. Let them cool completely on a wire rack. If you're making sandwich cookies, spread a layer of raspberry chia jam on one cookie and top it with a second cookie. Repeat until all the cookies are used. You can store the cookies without jam in an airtight container at room temperature for up to 3 days, 1 week in the refrigerator, or 1 month in the freezer. Cookies with jam can be stored in the refrigerator for 1 week or 1 month in the freezer.

Have you got the taste and do you want to bake more delicious recipes from the Delicious Vegan Baking Cookbook? The cookbook from Becht Publishers is available online!

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