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Pink Grapefruit and Thyme Vegan Shortbread

This fragrant shortbread combines the bright citrus of grapefruit with the earthy notes of thyme, resulting in a delightful treat perfect for slow mornings or as a gentle dessert.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: Baked Goods, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

For the shortbread
  • 240 g unbleached all purpose flour
  • 100 g icing sugar
  • 0.5 tsp salt
  • 1 tbsp freshly grated grapefruit zest Loosely packed
  • 1 tbsp fresh thyme
  • 240 g cold unsalted vegan butter Cut into 1 inch cubes
For the icing
  • 200 g icing or powdered sugar
  • 60 g freshly squeezed grapefruit juice
  • 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, icing sugar, salt, grapefruit zest, and thyme and pulse until combined.
  3. While the food processor is running, add the cold cubed vegan butter one by one until the mixture comes together in a rough ball.
  4. Press the dough into a 9 inch fluted tart pan with a removable bottom until it is even all over.
Baking
  1. Bake for 35 to 40 minutes, or until the cookie dough looks firm, dry, and slightly golden brown on the edges.
  2. Remove the shortbread from the oven and immediately cut 16 equal pieces with a sharp knife. Let cool completely in the tart tin before removing.
Icing
  1. To prepare the icing, whisk together the grapefruit juice and sifted icing sugar until you achieve your desired consistency. Add food coloring if desired.
  2. Dip the top of each cookie into the icing, then place on a drying rack. Repeat for a total of 2 icing dips.
  3. Garnish each cookie with fresh thyme or pearl sugar and leave to dry until firm.

Notes

Store in an airtight tin at room temperature for up to 5 days. For longer storage, freeze plain, un-iced rounds for up to one month and ice after thawing.