Have you looked longingly at the viral M&S chocolate button shortbread and wished you could try them, but being dairy-free that isn’t an option? Well, now’s your chance! Homely, satisfying and a little but autumnal, sugar dusted shortbread is as comforting as a biscuit gets. Combine that with a generous addition of giant milk chocolate buttons and you have a dream combination.
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The M&S cookies are iconic and sought after for a reason, and that means they need a friendly reincarnation! Entirely dairy-free, but not that you’d know it, these shortbread squares are more than equals. Yes you do miss some ‘buttery’ flavour but having been a dairy-free baker for some years I’ve realised that this just makes them less rich and more enjoyable.
Chocolate Button Shortbread Squares – my dairy-free version of the M&S Icon
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
Ingredients
Equipment
Method
- Preheat the oven to 180℃. Line the loaf tin with baking paper
- In a large bowl combine the flour, cornflour, custard powder, and salt. Whisk to lighten and combine.
- Stir in the sugar
- Pour in the melted butter and add the vanilla, and mix to form a soft dough.
- Roughly chop half the buttons and leave the other half whole. Stir into the dough.
- press into the lined tin and prick all over with a fork
- Bake for 15-20 minutes until lightly golden
- Remove from the oven and immediately cut into squares with a round ended knife
- Sprinkle with the additional sugar and leave to cool
- Once cool break into fingers and enjoy. These biscuits will keep for about 1 week in a sealed container.
Notes
If you can’t find custard powder, just use 60g cornflour and 2 tsp vanilla
