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National Shortbread Day 2018: how to make vegan lemon shortbread biscuits

National Shortbread Day 2018: how to make vegan lemon shortbread biscuits
(Picture: Mandy Mazliah)

Today, Saturday January 6 2018, is National Shortbread Day. Shortbread, that traditional buttery Scottish biscuit, is not only delicious but it’s really easy to make vegan.

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These lemony vegan shortbread biscuits are really easy to make and are crumbly and moreish. Traditionally shortbread was made with flour, butter and sugar. I’ve replaced the butter with a vegan alternative – making them dairy free. I’ve also replaced some of the flour with ground almonds, which improves the flavour and ups the nutritional content.

vegan lemon shortbread biscuits
(Picture: Mandy Mazliah)

So without further ado here’s how to make vegan lemon shortbread biscuits:

Ingredients

100g plain flour

75g ground almonds

75g caster sugar

100g dairy free spread/vegan butter

zest of one lemon

For the icing (optional)

90g icing sugar, sifted

3-4 tsp lemon juice

Method

Mix together the flour, almonds and sugar in a mixing bowl. Rub in the vegan butter with your finger tips (or in a food processor) until you have the consistency of breadcrumbs.

Mix in the lemon zest.

Knead together gently in the bowl with your hands until the mixture forms a soft dough.

Wrap in cling film and place in the freezer for 30 minutes.

Line two baking trays with greaseproof baking paper.

Dust a work surface with plain flour then roll out the dough and cut out shapes with a biscuit cutter. I used a small circular cutter.

Place on the prepared baking trays and put in the fridge for a further 30 minutes to help the biscuits to keep their shape.

Pre-heat the oven to 170°C/150°C fan/gas mark 3.

Before baking prick each biscuit with a fork several times.

Bake for 20 minutes or until they have turned lightly golden.

Remove and allow to cool completely on a wire rack.

These vegan shortbread biscuits taste delicious un-iced but if you wish to ice them place the sifted icing sugar into a mixing bowl. Add the lemon juice a little at a time until you have a glue-like consistency. You don’t want the icing to be too runny. Drizzle over the biscuits or if you have a piping bag you can pipe decorations on to the biscuit as you wish.

Allow to dry completely then store in an airtight container.

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National Shortbread Day 2018: how to make vegan lemon shortbread biscuits

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