With the perfect buttery, crumbly texture, you’ll never guess this easy shortbread is completely vegan!

10 min
50 min



  1. 1 ½ cups (300g) gluten free plain flour
  2. ½ cup (85g) rice flour
  3. ⅔ cup (150g) sugar
  4. ½ tsp salt
  5. 230g vegan butter (e.g. Margarine or Nutellex)
  6. 2 tsp Queen Vanilla Bean Paste
  7. 2 tsp Queen Vanilla Essence


  1. ½ cup (75g) icing sugar
  2. 2 tsp lemon juice or boiling water, adding an additional tsp if needed
  3. Queen Unicorn Confetti sprinkles

Method - Shortbread

  1. Step 1

    Preheat the oven to 150°C (fan forced). Grease and line a slice tin with baking paper.

  2. Step 2

    Sift together flours in a mixing bowl. Add sugar and salt and mix to combine.

  3. Step 3

    Add vegan butter, Vanilla Bean Paste, Vanilla Essence. Using a wooden spoon, mix until mixture forms a dough. Transfer dough to slice tin. Using another piece of baking paper on top of the dough, press dough into tin and smooth out. Using a knife dusted with flour, cut down the centre of the dough lengthwise.

  4. Step 4

    Bake in the oven for 30 minutes before removing and cutting into rectangles. Transfer to baking tray and return to the over for 15-20 minutes. Allow to cool on tray for 30 minutes.

Method - Icing

  1. Step 1

    Mix together icing sugar and lemon juice. Drizzle over short bread and sprinkle with Unicorn Confetti sprinkles.

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