Vegan Lemon Shortbread Cookies
Dairy-free lemon shortbread biscuits that are crunchy, crumbly and taste just like the authentic Scottish version!
Ingredients
- 100 g Caster sugar (½ cup)
- 200 g Vegan margarine (¾ cup)
- 1 Teaspoon Lemon extract (can sub for vanilla)
- 280 g All-purpose flour (2 cups + 1 tablespoon)
- 2 Tablespoons Cornflour (cornstarch)
- Zest of 1 Lemon
- 2 Tablespoons Caster sugar, to sprinkle on top
Instructions
-
In a large bowl, cream together the sugar, margarine and lemon extract.
-
Add in the flour and the cornflour. Mix until it begins to stick together then use your hands to press it into a dough. Then gently knead in the lemon zest.
-
Refrigerate the dough for 30 minutes. This will help it to hold its shape in the oven.
-
While the dough is chilling, preheat your oven to 180°C (or 160°C if you're using a fan oven) and line a tray with baking paper.
-
Gently knead the chilled dough to get any cracks out then roll it out to about ½-inch thick on a floured surface. Cut out 3-inch circles, re-rolling leftover dough until it's all used up.
-
Bake for 22-25 minutes until firm all the way round the edges. The shortbread should still be mostly pale in colour and slightly soft in the middle- it will firm up as it cools.
-
Sprinkle the extra sugar on top and allow them to cool completely before attempting to remove them from the tray.
Recipe Notes
- Use spreadable vegan margarine, not the blocky type.
- If the dough is too sticky, add more flour. If it's too dry, add a splash of plant-based milk to help it come together.
- Store in an airtight container for up to 5 days.