In a large mixing bowl, sift in all ingredients except the butter and candy cane. Mix well to combine.
Add in the vegan butter in large chunks and cut the butter into the dry mixture with a dough cutter or potato masher. Get the pieces down to roughly the size of peas.
Once the vegan butter is combined, gently stir in the crushed candy canes. Work the mixture with your hands until it starts to form a dough. This might take a few minutes of kneading but it will eventually start to form a dough, thanks to the warmth of your hands.
Once a dough has formed, gently form it into a ball, wrap it in plastic wrap and refrigerate for 1 hour.
Preheat your over to 300F and lined a baking tray with parchment paper. Flour your work surface and a rolling pin and roll out the dough into a thick layer, roughly 1/4”-3/8”. You want nice, thick cookies!
Cut out your cookies using a medium-sized cookie cutter, place on a parchment-lined baking sheet and bake for 25 minutes.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack. They may not seem cooked when you remove them from the oven, but don’t let their softness and lack of browning deceive you! You don’t want shortbread to brown as that means they’ve overcooked.
Serve with your favourite holiday drink, or gobble them up on their own. Enjoy!
