Dairy free shortbread

This is another recipe sent in by Libby Patterson. On this occasion she has adapted a Jamie Oliver recipe to turn it into a dairy free version, with reduced fat. She says the secret is to use a really heavy-based tray.


  • 250g dairy free margerine
  • 125g caster sugar
  • 250g plain flour
  • 125g cornflour


  • Preheat the oven to 150C.
  • Grease a 22cm baking tray.
  • Cream the butter & sugar together with a whisk or wooden spoon until pale, light & fluffy.
  • Add the plain flour and cornflour. Mix very lightly with a wooden spoon and then your hands until you have a smooth dough.
  • Transfer the dough onto a floured surface and roll out until it’s an even 2cm thick all over.
  • Place the rolled out dough on your tray or tin, poking into the corners with your fingers. Prick the dough all over with a fork then cook for 50 minutes until lightly golden.
  • While it is still warm, sprinkle with a generous dusting of caster sugar. Allow the shortbread to cool slightly then cut into 12 chunky finger sized pieces.

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