Pink Grapefruit Thyme Vegan Shortbread (Print Version)

# Ingredients:

→ Grapefruit and Thyme Shortbread

01 - 240g unbleached all-purpose flour
02 - 100g icing sugar
03 - 0.5 tsp salt
04 - 1 tbsp freshly grated fine grapefruit zest
05 - 1 tbsp fresh thyme leaves
06 - 240g cold plant-based unsalted vegan butter, cut into 2.5cm cubes

→ Icing

07 - 200g icing (powdered) sugar, sifted
08 - 60g freshly squeezed and strained grapefruit juice
09 - Red or pink gel food coloring, optional
10 - Fresh thyme or pearl sugar, for garnish

# Instructions:

01 - Set oven to 150°C and line a 9-inch fluted tart pan with a removable base.
02 - Combine flour, icing sugar, salt, grapefruit zest, and thyme in a food processor. Pulse briefly to blend.
03 - With processor running, add cold cubed vegan butter gradually until the dough forms a rough ball.
04 - Press dough evenly into the tart pan, ensuring an even layer throughout.
05 - Transfer pan to oven and bake for 35–40 minutes, until firm and lightly golden at the edges.
06 - Remove baked shortbread and, while warm, use a sharp knife to cut into 16 equal wedges. Cool completely in the pan before lifting out.
07 - Gradually whisk grapefruit juice into sifted icing sugar, adjusting juice for desired consistency. Add gel coloring if using.
08 - Once cookies are cool, dip tops into icing for a smooth layer. Place on wire rack and repeat for a second coat on all wedges.
09 - Decorate with fresh thyme or pearl sugar and let sit until icing is set and dry before serving.

# Notes:

01 - Ensure the vegan butter is well chilled for the best texture. Sifting icing sugar for the glaze prevents lumps and yields a glossy finish.

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