Didn’t think you could make shortbread without butter?  Nope, me neither!  Turns out you very much can thanks to 4 basic ingredients and the magical thing that is Jackpot Peanut Butter.

It takes these cookies into the realms of ‘oh just one more’ to twenty cookies later and ‘where did ALL those cookies go?’

I’ve always taken my shortbread pretty seriously.  Why fix what ‘aint broke?  Shortbread is one of those absolute timeless classics that I always thought shouldn’t be messed with.  But one day I’m standing there spreading peanut butter on digestive biscuits (anyone else do that?) and wondered what peanut butter would be like actually IN the biscuit.  But I didn’t want to make digestive biscuits – I’ve already done that.

And I miss shortbread.  Like MISS it.  It’s the perfect biscuit to accompany an afternoon cuppa.  Rich, sweet and almost creamy in texture.  But I had no idea if it was even possible to make vegan shortbread, being all dependent on that rich butteryness for flavour.

Enter Jackpot Peanut Butter in all its wonderful glory.  Added to non dairy spread (I used Vitalite) and sweetened with coconut sugar and a dash of maple syrup to really bring out the peanut butter flavour and folks, you will honestly enter shortbread heaven.

For these cookies are crisp but soft, like melt in the mouth soft.  They’re sweet with just a hint of salt.  The kind of hint that just catches the back of your jaw leaving you marvel at how flavour notes can physically effect you.  Dare I say, weak at the knees a little?

I ❤ peanut butter shortbread.

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