• Trudy

Valentine's Day Chocolate Dipped Vegan Shortbread Recipe | Cookie Recipe

Easy vegan/plant-based recipe with only four ingredients.

Rich and buttery, these shortbread biscuits will definitely melt your heart :D.

Makes 18


  • 220 g of room temperature vegan butter (I used Naturli's)

  • 100 g icing sugar

  • 310 g plain flour

  • 150 g of Dark Chocolate

  • 1/2 tsp of vanilla (optional)


  1. Preheat the oven to 325ºF/165ºC/Gas Mark 3

  2. Line baking tin with greaseproof baking paper.

  3. Mix the butter, sugar and vanilla together until they are combined.

  4. Add flour and mix together until combined. You can use a spoon here or your hands

  5. Roll out the dough on a tray, roughly 5cm thick and place in the fridge for 10-20mins

  6. Cut your shapes out and then place in the oven to bake for 25mins.

  7. Once baked, let the shortbread cool.

Melted Chocolate

  1. Melt roughly 2/3 of the chocolate in a heatproof bowl. Melt over a pan of gently simmering water.

  2. Once melted, remove from heat and add the remaining chocolate and mix in until combined and melted.

  3. Then dip the shortbreads in the melted chocolate and lay on a tray

  4. Place the tray in the fridge for 20mins for the melted chocolate to set.