Vegan Lemon Shortbread Cookies
User Reviews
5.0
6 reviews
Excellent
Vegan Lemon Shortbread Cookies
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Dairy-free lemon shortbread biscuits that are crunchy, crumbly and taste just like the authentic Scottish version!
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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
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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.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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