Lemon Shortbread

Pippa Kendrick

Gluten-free, soy-free, nut-free. This lemon shortbread doesn’t disappoint and is so wonderfully easy to prepare.

  1. 1/2 cup dairy free margarine
  2. 1/4 cup light brown sugar, ground until fine
  3. The zest of 1 lemon
  4. 1 cup plain gluten-free flour
  5. 1/4 cup ground rice
  6. 2 tbsp turbinado sugar

Makes 15 biscuits.

Preheat the oven to 375 F and line a baking sheet with greaseproof paper.  Cream together the margarine and sugar until light and fluffy.  Stir in the lemon zest.  Then add the flour and ground rice and stir together until clumpy.

Using your hands, begin to knead the biscuit dough until combined and smooth.  Transfer to a smooth worktop or wooden board and the roll the biscuit dough into a thick sausage shape approximately 7inches long.

Sprinkle the worktop or board with the turbinado sugar and then roll the biscuit dough in it until well coated.  Cut into 15 rounds (they will be about 1cm thick) and then lay them flat on the baking tray.  Bake in the oven for 18-20 minutes or until golden.  Remove from the oven and transfer to a wire rack to cool before serving.

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