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Pink Grapefruit and Thyme Vegan Shortbread

This elegant vegan shortbread combines bright pink grapefruit and fresh thyme, creating a perfect balance of citrusy flavor and savory notes, ideal for a sophisticated teatime treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: Baked Goods, Vegan
Calories: 160
Ingredients Method Notes

Ingredients
  

Shortbread Ingredients
  • 240 g unbleached all purpose flour
  • 100 g icing sugar
  • 1/2 tsp salt
  • 1 tbsp freshly grated grapefruit zest
  • 1 tbsp fresh thyme, finely chopped
  • 240 g cold cubed unsalted vegan butter Keep very cold for best texture.
Icing Ingredients
  • 200 g icing or powdered sugar, sifted
  • 60 g freshly squeezed grapefruit juice, strained
  • Red or pink food gel coloring (optional)
  • Fresh thyme or pearl sugar for garnish

Method
 

Preparation
  1. Preheat your oven to 300F (150C).
  2. In a food processor, add the flour, sugar, salt, zest, and thyme; pulse until combined.
  3. While the food processor is running, add the cold cubed vegan butter one by one until the mixture forms a rough ball.
Baking
  1. Press the dough into a 9-inch fluted tart pan evenly.
  2. Bake for 35 to 40 minutes, or until the edges are slightly golden.
  3. Remove from the oven and cut into 16 pieces while still warm; leave to cool in the tart tin.
Icing
  1. For the icing, whisk grapefruit juice into sifted icing sugar until desired consistency; optionally add food coloring.
  2. Dip the top of each cookie into the icing and place on a drying rack; allow to dry.
  3. Repeat the icing process for a second coat, garnishing with fresh thyme or pearl sugar.

Notes

Store in an airtight tin at room temperature for up to four days. Refrigerate for longer storage up to ten days and bring to room temperature before serving. Avoid stacking glazed sides together.