Vegan Lemon Shortbread

These tasty vegan lemon shortbread biscuits are absolutely divine. Super easy and deliciously buttery – you won’t know they’re vegan!What you need to make vegan lemon shortbread

• 200g vegan butter or margerine (I use Stork)
• 1 tsp vanilla extract
• 100g caster sugar, plus extra for sprinkling
• 300g plain all-purpose flour
• Grated zest of 1 lemon

How to make vegan lemon shortbread

Whisk the butter, vanilla and sugar together in a large bowl until pale. You can either do this by hand or with a stand mixer fitted with a whisk attachment. Sift and stir in the flour, then add the lemon zest into a dough.

This dough is crumbly and shouldn’t be overworked. Wrap and cover in cling film, and leave to chill in the refrigerator for at least 30 minutes.

Meanwhile, preheat a fan oven to 160°C (350°F) and line a baking sheet with baking parchment or a silicone sheet.

Roll the chilled dough out on a work surface to about 5 mm (1/4 in) thickness, then cut into small circles with a circular pastry cutter.Transfer the shapes to the lined baking sheet and sprinkle with a little sugar. Bake for 12–15 minutes until golden brown at the edges, turning halfway through to ensure even baking.

Leave to cool for 10–15 minutes before serving (so that the shortbread hardens). Can be stored in an airtight container for a week. Enjoy one, two or even three with a cup of tea!

If you love this, you’ll love

• Fluffy Lemon Traybake
• Pumpkin Spiced Cookies
• Vegan Jaffa Cakes
• Vegan Choc Chip Cookies
• Vegan Chocolate Orange Brownies

Did you make this vegan lemon shortbread recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia.

Vegan Lemon Shortbread

These tasty vegan lemon shortbread biscuits are absolutely divine. Super easy and deliciously buttery - you won't know they're vegan!

Print Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Cook ModePrevent your screen from going dark

Ingredients

• 200 g vegan butter
• 1 tsp vanilla extract
• 100 g caster sugar (superfine, plus extra for sprinkling)
• 300 g plain flour (all purpose)
• 1 lemon (zest of)

Instructions 

• Whisk the butter, vanilla and sugar together in a large bowl until pale. You can either do this by hand or with a stand mixer fitted with a whisk attachment.
• Sift and stir in the flour, then add the lemon zest and mix into a dough. This dough is crumbly and shouldn’t be overworked. Wrap and cover in cling film, and leave to chill in the refrigerator for at least 30 minutes.
• Meanwhile, preheat a fan oven to 160°C (350°F) and line a baking sheet with baking parchment or a silicone sheet.
• Roll the chilled dough out on a work surface to about 5 mm (1/4 in) thickness, then cut into small circles with a circular pastry cutter.
• Transfer the shapes to the lined baking sheet and sprinkle with a little sugar. Bake for 12–15 minutes until golden brown at the edges, turning halfway through to ensure even baking.
• Leave to cool for 10–15 minutes before serving (so that the shortbread hardens). Can be stored in an airtight container for a week.

⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!

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