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Vegan Cinnamon Apple Shortbread Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 150 reviews
  • Author: Nora
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 9 to 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Vegan Cinnamon Apple Shortbread Bars offer a simple, buttery, and deliciously spiced treat perfect for any occasion. Combining the natural sweetness and tartness of freeze-dried apples with the warm aroma of cinnamon, this dairy-free shortbread is tender, crumbly, and irresistibly flavorful. Easy to prepare and bake, these bars are ideal for those seeking a vegan dessert that’s both comforting and elegant.

Ingredients

Scale

Shortbread Base

  • 2 sticks unsalted dairy-free butter, cold and cut into cubes
  • 2 cup (272 grams) all-purpose flour
  • 1/3 cup (74 grams) granulated sugar
  • 1/4 cup (55 grams) lightly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla bean paste or extract

Apple Powder

  • 40 grams freeze-dried apples

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch glass baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
  2. Chill Butter: Cube the dairy-free butter and transfer it to a freezer-safe dish. Place it in the freezer to keep it cold while you prepare the other ingredients, essential for achieving the perfect shortbread texture.
  3. Create Apple Powder: Add the freeze-dried apples to a food processor and pulse on high speed until they become a fine powder. This enhances the apple flavor throughout the shortbread.
  4. Combine Dry Ingredients: To the food processor containing the apple powder, add the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, and salt. Pulse a few times to mix all dry ingredients evenly.
  5. Add Wet Ingredients and Form Dough: Add the chilled cubed vegan butter and vanilla bean paste or extract to the mixture. Pulse just until the mixture forms a coarse, crumbly shortbread dough. Avoid overprocessing to keep the right texture.
  6. Press Dough Into Pan: Transfer the dough into the prepared baking pan. Press it down firmly to flatten the surface; if it feels sticky, cover with parchment or plastic wrap before pressing with your hands for clean handling.
  7. Prick and Bake: Use a fork to prick holes evenly over the dough surface to allow steam to escape while baking. Place the pan on the middle rack of the oven and bake for 30-35 minutes until the bars turn a golden color.
  8. Cool and Slice: Remove from the oven and allow the shortbread bars to cool completely at room temperature before slicing. This step yields the best texture and flavor experience.

Notes

  • Storage: Store these shortbread bars in an airtight container at room temperature for up to 5 days to maintain their freshness and texture.
  • Freezing: Leftover bars freeze well for up to 3 months. Defrost them at room temperature before serving.

Nutrition

  • Serving Size: 1 bar (assuming 12 bars per batch)
  • Calories: 180
  • Sugar: 8g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://littlespoonbites.com/vegan-cinnamon-apple-shortbread-bars-recipe/