Daily digest for Lucy's Friendly Foods, on October 5, 2026
Have you looked longingly at the viral M&S chocolate button shortbread and wished you could try them, but being dairy-free that isn't an option? Well, now's your chance! Homely, satisfying…
Have you looked longingly at the viral M&S chocolate button shortbread and wished you could try them, but being dairy-free that isn’t an option? Well, now’s your chance! Homely, satisfying and a little but autumnal, sugar dusted shortbread is as comforting as a biscuit gets. Combine that with a generous addition of giant milk chocolate buttons and you have a dream combination.
The M&S cookies are iconic and sought after for a reason, and that means they need a friendly reincarnation! Entirely dairy-free, but not that you’d know it, these shortbread squares are more than equals. Yes you do miss some ‘buttery’ flavour but having been a dairy-free baker for some years I’ve realised that this just makes them less rich and more enjoyable.
Chocolate Button Shortbread Squares – my dairy-free version of the M&S Icon
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
20x30cm baking tin, or double the recipe for a more conventional 50cmx30cm
110 g plain flour
30 g cornflour
30 g custard powder
1/2 tsp salt
60 g caster sugar
1 tsp vanilla extract or paste
110 g dairy-free butter melted
40 g giant chocolate buttons
1-2 tbsp caster sugar for sprinkling
Preheat the oven to 180℃. Line the loaf tin with baking paper
In a large bowl combine the flour, cornflour, custard powder, and salt. Whisk to lighten and combine.
Stir in the sugar
Pour in the melted butter and add the vanilla, and mix to form a soft dough.
Roughly chop half the buttons and leave the other half whole. Stir into the dough.
press into the lined tin and prick all over with a fork
Bake for 15-20 minutes until lightly golden
Remove from the oven and immediately cut into squares with a round ended knife
Sprinkle with the additional sugar and leave to cool
Once cool break into fingers and enjoy. These biscuits will keep for about 1 week in a sealed container.
If you can’t find custard powder, just use 60g cornflour and 2 tsp vanilla
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