• In a stand mixer using the paddle attachment, beat the vegan butter and powder sugar for 1 minute until smooth, creamy and fluffy. You can also use a hand beater and beat ingredients into a mixing bowl.
• Fold in vanilla and salt and keep beating on the low-speed setting until well incorporated. Scrape down the sides of the bowl if the powdered sugar bursts out.
• Still on the low-speed setting, gradually add the flour until the dough forms. Scrape the bowl again to bring all the ingredients together and combine until the dough is soft, crumbly but holds well if pressed in your hand. If too wet, add more flour 1 tablespoon at a time. If too dry, add 1 tablespoon of water.
• Shape the dough into a rectangle/brick shape- see my pictures above for tips and wrap it into a piece of plastic wrap or parchment paper. Chill for 1 hour in the fridge.
• Preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper. Oil the paper with coconut oil or vegan butter. Set aside.
• Remove from the fridge and cut the brick of dough into slices of 1/4 inch (0.6 cm) thick.
• Place each shortbread biscuit onto the prepared cookie sheets covered with lightly oiled parchment paper. Use a fork to prick the top of each cookie and form a typical shortbread pattern - see pictures above.
• Bake at 350°F (180°C) for 10-12 minutes in the center rack of the oven or until the cookies are set on top but still light in color. They shouldn't become golden brown are they are over-baked and won't be soft and melt-in-your-mouth cookies.
• Cool down on a cooling rack for 10 minutes before transferring onto a wire rack and cool down for an extra 20 minutes.

Storage

• Store in a sealed cookie jar at room temperature for up to 1 week, or freeze and thaw the day before at room temperature.