Lemon Shortbread

Pippa Kendrick

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

  1. 100g dairy free margarine – ideally Pure Sunflower Spread
  2. 50g golden caster sugar
  3. The zest of 1 lemon
  4. 150g plain gluten-free flour
  5. 50g ground rice
  6. 2 tbsp Demerara sugar

Makes 15 biscuits.

Preheat the oven to 190c (170c Fan) 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 18cm/7inches long.

Sprinkle the worktop or board with the demerara 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.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?