This recipe for gluten free vegan shortbread rolls is perfect at Christmas. The wonderful short biscuit filled with mincemeat, chocolate and cardamom is a winning combination.
A great way to use up any left over mincemeat too.
How do you make gluten free vegan shortbread?
Normally shortbread is made with wheat flour and butter so is not suitable for anyone with coeliac (celiac) disease, following a gluten free or vegan diet.
I developed this recipe so that my daughter who has coeliac disease could eat it. At the time she was also dairy free hence it contains no dairy.
To replace the butter I’ve used a combination of coconut oil and dairy free spread. If you can eat dairy then use butter.
To replace the wheat flour I’ve used my wholegrain gluten free flour blend.
What mincemeat is suitable for vegans?
Most mincemeat contains suet, which in turn is often coated in wheat flour.
I have therefore created a number of mincemeat recipes that are vegan and gluten free.
My favourite recipe to use in these shortbreads is this easy clementine and Cointreau mincemeat that you’ll find here.
I also have a mincemeat recipe that contains pear and amaretto. You’ll find that recipe here.
How do you roll out shortbread without it sticking?
Rolling the shortbread dough out without it sticking to the surface can be a challenge. I therefore recommend that you watch me making pastry here. You will need to use the same technique when rolling out this shortbread dough.
How long will this recipe keep for?
This vegan shortbread is best kept in an airtight container at room temperature where it will last for several days.
It is also suitable for freezing so place the cooled shortbread rolls on a baking tray in the freezer. Once frozen, remove the rolls and place them in a zip lock bag that can be stored in the freezer for up to 6 months.
Other recipes you might like:
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Gluten Free Vegan Shortbread With Cardamom, Chocolate & Mincemeat
- 7 oz Free From Fairy plain gluten-free flour - (6 oz if using butter)
- 2 oz coconut oil - softened OR 4oz softened butter to replace the coconut oil and dairy free spread
- 2 oz dairy free spread
- 2 oz sugar
- 5 cardamom pods - seeds removed and crushed
- 2-3 tbsp mincemeat - my clementine one was particularly good in these, but if low FODMAP use my low FODMAP mincemeat
- 20 g dark chocolate chips - check ingredients
- Combine the coconut oil and margarine (or softened butter) with the sugar, beating until it becomes smooth (I do this by hand but you could use a machine)
- Add the flour and ground cardamom and combine until you have a dough (I do this by hand). If you are making this dairy-free you will need to chill the dough for about 30 minutes or until it is firm enough to roll
- Flour a large piece of baking parchment and roll the dough (with a floured rolling pin) out into a rectangle, about 20cm long by 15cm wide, making sure not to roll it too thin and checking all the time that you can still move it on the surface! Watch the video of me making pastry if you are not sure what I am talking about here!
- Spread the mincemeat onto the rectangle leaving about 1inch on the longest sides with nothing on
- Sprinkle on the chocolate chips and roll gently along the length of the dough (using the paper to help you) leaving you with a long ‘sausage roll’ shape, pressing the edges together to seal
- Using a sharp knife, cut the roll into pieces approx. 1inch thick. You will get about 11
- Place on a greased baking tray and cook in a pre-heated oven at 200 degrees (180 degree for a fan oven) for 10-15 minutes until golden.
- Leave to cool on the baking tray