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vegan shortbread biscuit hearts in jar

Vegan shortbread hearts

Mandy Mazliah
These vegan shortbread hearts are dairy free and egg free and would make a perfect Valentine’s gift for the vegan in your life. They are easy to make, look really pretty and taste delicious.
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Prep Time 20 mins
Cook Time 20 mins
Chilling time 30 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine British, Vegan
Servings 30


  • 100 g plain flour
  • 75 g ground almonds
  • 75 g caster sugar
  • 100 g cold vegan butter
  • 9 g pot of freeze dried raspberries
  • 1 tsp vanilla extract

To decorate

  • 250 g icing sugar
  • 2-3 tbsp water
  • Vegan heart sugar decorations


  • Mix together 100g plain flour, 75g ground almonds and 75g caster sugar in a mixing bowl. Rub in 100g vegan butter with your finger tips (or in a food processor) until you have the consistency of breadcrumbs.
  • Stir in a 9g pot of freeze dried raspberries and 1 tsp vanilla extract.
  • Knead together gently in the bowl with your hands until the mixture forms a soft dough.
  • Wrap in cling film and place in the freezer for 30 minutes.
  • Line two baking trays with greaseproof baking paper.
  • Dust a work surface with plain flour then roll out the dough and cut out heart shapes with a biscuit cutter.
  • Place on the prepared baking trays and chill in the fridge for a further 30 minutes. This helps them to keep their shape.
  • Pre-heat the oven to 170°C/150°C fan/gas mark 3.
  • Before baking prick each biscuit with a fork.
  • Bake for 20 minutes until lightly golden.
  • Remove and allow to cool completely on a wire rack.

To decorate

  • These biscuits are delicious un-iced but to make them even more special sift 250g icing sugar into a mixing bowl. Stir in up to 3 tbsp water a little at a time until you have a slightly runny consistency.
  • Pour into a piping bag fitted with a small nozzle. Pipe a heart shape around the outside of the biscuit then fill in with the icing. Decorate with sugar hearts and allow to dry.
Keyword vegan shortbread
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