Raspberry Shortbread Biscuits (Vegan)

October 28, 2021

Spread the love with these jam-packed, buttery biscuits created by @flossinabox


200 g Nuttelex

100 g icing sugar (plus extra for dusting)

250 g plain flour (plus extra for rolling)

3 tbsp aquafaba (the brine from a can of chickpeas)

200 g raspberry jam


1 large heart shaped cookie cutter

1 small heart shaped cookie cutter


1Using a sieve, sift the icing sugar and plain flour into two separate bowls and set aside.

2Using an electric hand or stand mixer, beat the Nuttelex and icing sugar until pale and fluffy. Mix in the Aquafaba, then add flour and mix until a dough is formed. Wrap the dough in cling wrap and refrigerate for 1 hour.

3Line two trays with baking paper and lightly flour a work surface. Remove dough from fridge and divide in half. Roll one half of the dough until it’s 1cm thick and use the larger cookie cutter to cut out the biscuits. Place the biscuits on the prepared baking tray. Re-roll the dough and cut out more biscuits until there is no dough remaining.

4Repeat the process with the second half of the dough, but this time stamp out the biscuit centres using the smaller cookie cutter. Refrigerate both trays of biscuits for 30 minutes.

5Preheat your oven to 180°C. Bake biscuits for 12-14 minutes until lightly golden, leaving them on the baking trays for 5 minutes to cool before transferring them to a wire cooling rack.

6Biscuit Assembly: Once the biscuits have cooled completely, spoon a large teaspoon of jam into the centre of the base biscuits (the ones without the holes) and spread it out a little. Sandwich the biscuits together. Add a final dusting of icing sugar.