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Pink Grapefruit and Thyme Vegan Shortbread Recipe

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4.4 from 21 reviews

This delightful Pink Grapefruit and Thyme Vegan Shortbread features a tender, buttery vegan crust infused with fresh grapefruit zest and thyme. Finished with a tangy grapefruit icing and optional pink coloring, these shortbread cookies offer a perfect balance of citrus brightness and herbal aroma, making them a sophisticated treat for any occasion.

  • Total Time: 1 hour
  • Yield: 16 servings

Ingredients

Shortbread Dough

  • 240g (2 cups) unbleached all-purpose flour
  • 100g (3/4 cup) icing sugar
  • 1/2 tsp salt
  • 1 tbsp loosely packed, freshly grated, fine grapefruit zest
  • 1 tbsp fresh thyme leaves
  • 240g (1 cup) cold 1-inch cubed unsalted vegan butter (such as Becel plant-based bricks)

Icing

  • 200g (1 ½ cup) icing or powdered sugar, sifted
  • 60g (¼ cup) freshly squeezed grapefruit juice, strained
  • Red or pink food gel coloring (optional)
  • Fresh thyme or pearl sugar for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the shortbread.
  2. Combine Dry Ingredients: In a food processor, add the flour, icing sugar, salt, grapefruit zest, and fresh thyme leaves. Pulse until the mixture is uniformly combined.
  3. Add Vegan Butter: With the food processor running, add the cold cubed vegan butter one piece at a time, allowing the dough to come together into a rough ball.
  4. Form Dough in Pan: Transfer the dough and press it evenly into a 9-inch fluted tart pan with a removable bottom, smoothing it out carefully.
  5. Bake Shortbread: Bake in the preheated oven for 35 to 40 minutes or until the edges are slightly golden and the dough looks firm and dry.
  6. Cut Shortbread While Warm: Remove from the oven and immediately cut into 16 equal pieces using a sharp knife, then let cool completely in the tart pan to set.
  7. Prepare Icing: While the shortbread cools, gradually whisk freshly squeezed grapefruit juice into the sifted icing sugar until your desired icing consistency is reached. If desired, add red or pink food gel coloring to achieve a vibrant color.
  8. First Icing Dip: Hold each cooled cookie by its side and dip the top part into the icing until fully coated. Place the iced cookies on a drying rack and let the icing set briefly.
  9. Second Icing Dip and Garnish: Repeat dipping each cookie in icing for a second coat. While the icing is still wet, garnish each cookie with fresh thyme sprigs or pearl sugar. Allow the icing to dry completely before serving.

Notes

  • Ensure the vegan butter is very cold when adding to the flour mixture to achieve the best crumbly texture.
  • Cutting the shortbread while it is still warm helps create clean edges without cracking.
  • The grapefruit icing consistency should be thick enough to coat without dripping excessively.
  • Use a tart pan with a removable bottom for easy removal of the shortbread once cooled.
  • For a stronger grapefruit flavor, consider adding a little more zest or juice to the dough or icing respectively.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Western
  • Diet: Vegan

Find it online: https://ellarecipe.com/pink-grapefruit-and-thyme-vegan-shortbread-recipe/