How do I get the shortbread cakes to hold their shape?

After forming a cohesive dough, pack it tightly into a 3 to 4 inch canning jar lid, then gently knock it out onto parchment paper. If it breaks, gently piece it back together.

Why use stone ground whole wheat flour for this shortbread?

Stone ground whole wheat flour provides a unique, hearty texture and flavor to these lemon shortbread cakes, distinguishing them from traditional shortbread made with all-purpose flour.

What can I use if I don't have vegan ghee?

The recipe states you can substitute coconut oil for vegan ghee, ensuring both are at room temperature for the best dough consistency.

How should I store leftover Whole Wheat Lemon Shortbread and blueberry compote?

Store cooled shortbread in an airtight container at room temperature for a few days. The blueberry compote should be stored separately in an airtight container in the refrigerator for up to 3-4 days.

Can I make the blueberry compote ahead of time?

Yes, you can prepare the blueberry compote in advance and store it in an airtight container in the refrigerator. Reheat gently or serve chilled with the shortbread.

3 years ago

Whole Wheat Lemon Shortbread with Blueberry Compote
[Vegan]

CK By: Cameron Keller

Author Bio

I'm a piano player and plant-based recipe developer from the Pacific Northwest, and it's my... Read More

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Golden-brown whole wheat lemon shortbread cakes topped with vibrant blueberry compote, lavender coconut whip, and fresh lemon balm leaves.

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Discover more recipes with these ingredients

Whole Wheat Lemon Shortbread with Blueberry Compote [Vegan]

Dairy Free

Vegan

This shortbread makes a compact cookie in texture with a very pleasantly pungent flavor, and serves as a great vessel for a tart blueberry compote and dollop of creamy coconut whipped cream.

Ingredients You Need for Whole Wheat Lemon Shortbread with Blueberry Compote [Vegan]

For the Lemon Shortbread:

1 1/2 cups stone ground whole wheat flour
1/3 cup granulated sugar
5 tablespoons vegan ghee or coconut oil, room temperature
1/4 cup vegan butter, room temperature
Zest from one lemon
1 1/2 tablespoons lemon juice
1/4 teaspoon salt

For the Blueberry Compote and Whipped Cream:

1 1/2 cups frozen blueberries
Juice from half a lemon, about 2 tablespoons
1 tablespoon maple syrup
4 lemon balm leaves, optional
~ 1 cup vegan coconut whip

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How to Prepare Whole Wheat Lemon Shortbread with Blueberry Compote [Vegan]

Preheat the oven to 325°F. Then, in a large mixing bowl, combine together the whole wheat flour, sugar, vegan ghee (or coconut oil), vegan butter, lemon zest and juice, and salt. With a pastry cutter or fork, cut the dry ingredients into the fat until pebbly, then use your hands to form a cohesive dough by pressing the pebbles together firmly.
Pack the shortbread dough into a 3 to 4 inch canning jar lid tightly. Then gently knock the dough from the lid onto a baking sheet lined with parchment paper (you may need to use a knife to loosen it from the edges of the canning jar lid). It should come out as a ½-inch thick, circular shortbread cake. Do this until you have 6 fairly even shortbread cakes. Don't worry if they fall apart a little bit – just gently piece them back together again.
Bake the shortbread cakes for 20 – 25 minutes, or until you notice a golden brown color around the bottom of the shortbread. Remove them from the oven and let them cool thoroughly.
Meanwhile, in a cast-iron skillet over medium heat, add the blueberries, lemon juice, maple syrup and lemon balm leaves. Let blueberries reduce down naturally, for about 5 – 7 minutes, until the excess liquid has reduced down to be more syrupy than watery.
Remove from the heat and let the compote cool for about 5 – 10 minutes.
To serve, mix about a teaspoon of the blueberry compote syrup with 1 cup of So Delicious CocoWhip, until it's a beautiful lavender color. Then, plop the whipped cream atop a shortbread cake, followed by some reduced blueberries, and additional leaves of lemon balm, for aesthetic purposes.