An alternative shortbread swapping butter for our delicious cold pressed rapeseed oil - suitable for vegans.


250g Plain flour

75g Caster Sugar (plus extra for sprinkling)

1/2 tbsp Cornflour

1 tsp Vanilla extract

150ml Bell and Loxton Cold pressed rapeseed oil




  1. Place flour, sugar, cornflour and pinch of salt in processor and mix briefly.
  2. Add vanilla extract and Bell and Loxton cold pressed rapeseed oil - mix until you have a soft golden dough. Wrap and chill for 30 minutes.
  3. Heat oven to 180c /160c fan / gas 4 and line baking tray.
  4. Lightly flour surface and roll out dough to 5mm thickness, use a cutter to cut out shortbread.
  5. Sprinkle a little sugar over the top of biscuits and bake for 15 minutes until golden brown.