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Preheat your oven to 300°F (150°C)
In a food processor, add the flour, xanthan gum, sugar, and salt and pulse until combined.
While pulsing the food processor, add the cold cubbed vegan butter one by one until the mixture looks like a coarse meal.
Add the vanilla extract and continue blending until the dough comes together into a soft ball.
Line an 8 x 8-inch square baking pan with an 8-inch strip of parchment paper, leaving some overhang on both sides for unmolding.
Transfer the shortbread dough onto the prepared pan, sprinkle the top with some cornstarch, and press into the bottom of the pan, making sure to keep an even thickness throughout, including into the corners. You can use a sheet of parchment paper and the bottom of a flat glass to help you flatten out the dough.
Bake for 35 to 40 minutes, or until the dough looks cooked, slightly matt, and golden brown on the edges.
Right after removing the pan from the oven, cut into 1 x 3-inches pieces with a sharp knife and poke holes to give each shortbreads it’s distinctive look.
Leave to cool completely in the pan before removing the cookies by pulling on each overhangs of parchment paper to release them from the pan. Enjoy!