Vegan Lemon Shortbread #fbcookieswap 2014

Name: Vegan Lemon Shortbread #fbcookieswap 2014
Yield: 1 serving
Ingredients: 2 cups 260 g of flour; 1 cup vegan butter; 1/4 cup white granulated sugar; 1 tsp lemon zest; up to 2 tsp juice from lemon

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Course
Dessert, Baked Goods
Cuisine
Vegan

Vegan Lemon Shortbread #fbcookieswap 2014

Joseph Taylor

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

2 cups 260 g of flour
1 cup vegan butter like Vegan Becel or Earth Balance
1/4 cup white granulated sugar
1 tsp lemon zest or all the zest of one lemon
up to 2 tsp juice from lemon

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Instructions

Stir the lemon zest and sugar together so that the sugar absorbs the lemony flavour. Let sit for about 10 minutes. Combine all ingredients using a food processor or a pastry cutter until a dough forms. It may be a little crumbly, if that's the case, add a little lemon juice so that the dough sticks together a bit better. It'll still be crumbly. Form into a rough disc and wrap in plastic film. Refrigerate for about an hour to let the dough rest.
Remove from fridge and roll out to 1/4 inch thickness (a little less than 1 cm) and cut into shapes (I just did standard rectangles).
Refrigerate for another 10-15 minutes so that they keep their shape in the oven. Meanwhile preheat your oven to 350F.
Bake for 10-12 minutes until you start to see the bottom edges brown. Remove from oven and let cool on a wire rack. Store in an airtight container, and is best eaten with tea! =)