Pink Grapefruit and Thyme Vegan Shortbread Recipe

Introduction

This Pink Grapefruit and Thyme Vegan Shortbread is a delightful twist on a classic treat, combining zesty grapefruit flavor with the subtle herbaceous notes of fresh thyme. It’s perfectly buttery, tender, and topped with a tangy glaze that makes it irresistibly refreshing and elegant.

Ingredients

• 1 cup vegan butter, softened
• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon fresh thyme leaves, finely chopped
• 1/4 teaspoon salt
• 1 cup powdered sugar (for glaze)
• 2 tablespoons fresh pink grapefruit juice
• 1/2 teaspoon grapefruit zest
• Pinch of salt (for glaze)
• Extra thyme leaves for garnish

Instructions

1. Step 1: Preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
2. Step 2: In a large mixing bowl, cream the softened vegan butter with 1/2 cup powdered sugar until the mixture is light and fluffy.
3. Step 3: Add the all-purpose flour, cornstarch, finely chopped thyme, and 1/4 teaspoon salt to the bowl. Mix until a soft dough forms.
4. Step 4: Press the dough evenly into the prepared pan, then prick the surface all over with a fork to prevent bubbling.
5. Step 5: Bake in the preheated oven for 30 to 35 minutes, or until the edges just begin to turn golden. Allow the shortbread to cool in the pan for about 10 minutes.
6. Step 6: While the shortbread cools, whisk together 1 cup powdered sugar, fresh grapefruit juice, grapefruit zest, and a pinch of salt to create the glaze.
7. Step 7: Pour the glaze over the slightly warm shortbread and spread it evenly. Let it sit for 5 minutes, then score the shortbread into triangles.
8. Step 8: Allow the shortbread to cool completely before separating the pieces. Garnish with extra fresh thyme leaves and a sprinkle of sea salt if desired.

Tips & Variations

• For a stronger citrus flavor, add a little orange zest to the dough or mix into the glaze.
• Use a mix of fresh and dried thyme if fresh thyme is unavailable; reduce quantity of dried by half to avoid bitterness.
• Try adding a touch of vanilla extract to the dough for extra warmth and depth.
• To make the shortbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

Storage

Store your shortbread in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to 2 weeks or freeze for up to 3 months. When reheating, let them come to room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter if you’re not strictly vegan. It will provide a classic rich flavor and similar texture.

How do I prevent the glaze from becoming too runny?

Make sure to carefully measure the grapefruit juice and add it gradually when whisking the glaze with powdered sugar. If it’s too thin, add a bit more powdered sugar until it reaches your desired consistency.

Pink Grapefruit and Thyme Vegan Shortbread Recipe

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★★★★★

4.7 from 145 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegan

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Description

Delight in these vegan Pink Grapefruit and Thyme Shortbread cookies, perfectly buttery with a fragrant twist of fresh thyme and tangy pink grapefruit glaze. Lightly sweet, subtly herbaceous, and elegantly topped with a citrusy glaze, these shortbreads make an ideal treat for tea time or a sophisticated dessert.

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Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup vegan butter, softened
• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon fresh thyme leaves, finely chopped
• 1/4 teaspoon salt

Grapefruit Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh pink grapefruit juice
• 1/2 teaspoon grapefruit zest
• Pinch of salt

For Garnish

• Extra thyme leaves
• Sea salt (optional)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened vegan butter and 1/2 cup powdered sugar together until the mixture is light, smooth, and fluffy, which will help create a tender shortbread texture.
3. Combine Dry Ingredients: Add the all-purpose flour, cornstarch, finely chopped fresh thyme leaves, and 1/4 teaspoon salt into the butter mixture. Mix gently until a soft dough forms, being careful not to overwork it, which keeps the cookies tender.
4. Shape Dough in Pan: Evenly press the dough into the prepared pan, smoothing the surface. Prick the surface lightly with a fork to allow steam to escape during baking, preventing bubbling.
5. Bake the Shortbread: Bake in the preheated oven for 30 to 35 minutes, or until the edges just turn golden brown. Remove from oven and let the shortbread cool in the pan for 10 minutes to firm up.
6. Prepare Grapefruit Glaze: While the shortbread cools, whisk together 1 cup powdered sugar, 2 tablespoons fresh pink grapefruit juice, grapefruit zest, and a pinch of salt in a bowl until smooth and glossy.
7. Glaze and Score: Pour the grapefruit glaze evenly over the warm shortbread and spread it gently. Let it sit for 5 minutes, then score the shortbread into triangles to make cutting easier after full cooling.
8. Cool and Garnish: Allow the shortbread to cool completely before separating the pieces. Garnish each piece with extra fresh thyme leaves and a sprinkle of sea salt if desired for an added touch of flavor and presentation.

Notes

• Ensure the vegan butter is softened but not melted for the best texture.
• Chilling the dough slightly before baking can help reduce spreading if you shape cookies individually.
• Use fresh pink grapefruit juice and zest for a vibrant citrus flavor in the glaze.
• For a crispier texture, you can bake the shortbread a few minutes longer, but watch carefully to avoid burning.
• Store cooled shortbread in an airtight container at room temperature for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: vegan shortbread, pink grapefruit, thyme, vegan dessert, citrus glaze, buttery cookies, plant-based treat