This shortbread is a crispy cookie that can be used as a base in many different recipes (ex. copycat Biscoff cookies). It is also dairy-free since it uses oil instead of butter.

Cornmeal

Cornmeal shortbread is an interesting twist on the original without having to change too much. It has somewhat of a popcorn flavor and a coarser, crunchier texture. It is not for me but I imagine someone out there might like it.

• Reduce flour to 1/4 cup (31g) each of all-purpose and www
• Add 1/4 cup (40g) cornmeal
• Add zest of 1 lemon (optional)
• Use 1 tsp. amaretto instead of vanilla

Oil shortbread

Yield: 12 cookies

Prep Time: 3 minutes

Cook Time: 16 minutes

Total Time: 19 minutes

A crisp, flavorful cookie made without butter.

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Ingredients

• 3/4 cups (93.8g) all-purpose flour
• 1/4 cup (30.2g) powdered sugar
• 1/8 tsp. kosher salt
• 1/4 cup (54g) oil
• 1/2 tsp. pure vanilla extract

Instructions

1. Whisk together flour, powdered sugar, and salt.
2. Add in oil and vanilla and stir until combined.
3. Cover and chill in fridge until ready to bake.
4. Pat dough flat on a silicone mat into a 5” square, ~1/4” thick. 
5. Bake at 325°F for 16-18 minutes or until edges are lightly golden. 
6. Remove from oven, cut into 1” strips, then cut those in half. Allow to cool unmoved on baking sheet for 30 minutes or until no longer warm.