Vegan Scottish Shortbread Cookies

These classic rounds are all about that signature crumbly, melt-in-your-mouth texture, and the rice flour is what gives them that delicate, sandy snap alongside the all-purpose base. Powdered sugar keeps the crumb fine and tender, while a touch of vanilla adds warmth without overpowering the buttery flavor everyone loves in a good shortbread. The dough gets chilled, rolled, and cut into simple rounds, then pricked with a fork in that traditional pattern before baking low and slow until just set and pale at the edges. A sprinkle of granulated sugar on top while they're still warm adds a little sparkle and crunch to finish. Simple, few-ingredient, and endlessly dunkable in tea or coffee, this is a solid pick for a Vegan cookie tin.

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