It's just not Christmas without cookies and these spiced shortbread cookies are perfect. They're buttery, crumbly and to top that off they're dipped in white chocolate and crunchy pistachios. Santa will be happy to have these will a tall glass of almond milk.

Spiced Shortbread Dipped in White Chocolate and Pistachios [Vegan]



  • 2 1/4 cups plain flour
  • 1/2 cup, plus 2 3/4 tablespoons caster sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3/4 cup, plus 2 tablespoons vegan butter
  • 7 ounces white chocolate
  • 1/2 cup pistachios, chopped


  1. Preheat the oven 325°F.
  2. Measure all the ingredients into a bowl and rub in the butter with your fingertips. Knead gently to bring together and form a dough. Roll the dough out on a lightly floured surface to about 1cm thick and cut into circles. Place the biscuits on a baking tray covered with greaseproof paper.
  3. Bake in a preheated oven for 25 minutes, (if you want thinner shortbread about half the thickness they’ll take 15-20 minutes). After they're done, place the shortbread on a cooling rack.
  4. Once the shortbread has cooled, melt the white chocolate in the microwave on a low heat or in a bowl over a pan of boiling water. Dip the shortbread halfway into the chocolate and place on a wire rack or baking paper, then sprinkle with the chopped pistachios.
  5. Place the shortbread in the refrigerator for about 15 minutes or until the chocolate has just set. Store in a tin.