Description
A delicate, buttery vegan shortbread infused with fresh thyme and topped with a zesty pink grapefruit glaze. Perfect for afternoon tea, holidays, or a citrusy treat any time of year.
Ingredients
For the Shortbread:
1 cup vegan butter, softened
½ cup powdered sugar
1½ cups all-purpose flour
¼ cup cornstarch
1 tablespoon fresh thyme leaves, finely chopped
¼ teaspoon salt
For the Pink Grapefruit Glaze:
1 cup powdered sugar
2 tablespoons fresh pink grapefruit juice
½ teaspoon grapefruit zest
Pinch of salt
Extra thyme leaves for garnish (optional)
Instructions
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Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper.
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Cream together vegan butter and powdered sugar until fluffy.
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Add flour, cornstarch, thyme, and salt. Mix into a soft dough.
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Press dough into the pan and prick the top with a fork.
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Bake for 30–35 minutes, until lightly golden. Cool in pan for 10 minutes.
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In a small bowl, whisk glaze ingredients until smooth.
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Pour glaze over warm shortbread and spread evenly. Let set for 5 minutes.
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Score into desired shapes and cool completely before slicing.
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Garnish with thyme or sea salt if desired. Serve and enjoy.
Notes
- Substitute fresh grapefruit with lemon or orange juice if preferred.
- Use gluten-free flour for a GF version.
- Best enjoyed within 3–5 days.
- For a firmer glaze, let shortbread cool completely before glazing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
