Vegan Lemon Shortbread Cookies
User Reviews
5
6 reviews
Excellent
Vegan Lemon Shortbread Cookies
Report
Dairy-free lemon shortbread biscuits that are crunchy, crumbly and taste just like the authentic Scottish version!
Share:
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 lemon
- 2 Tablespoons caster sugar to sprinkle on top
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
6 reviews
Excellent
Other Recipes
You'll Also Love
