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Eat, Sleep, Drink, Eat

Lemon Shortbread Biscuits

For National Vegetarian Week

divider
lemon shortbread
© flavourphotos

Time to prepare 10 minutes

Time to cook 10-15 minutes

Makes approximately 20 biscuits

Gluten-free

125g/scant 4½oz gluten-free plain flour (Doves Farm used when testing this recipe)

Pinch of salt

75g/generous 2½oz vegan margarine, straight from the fridge

45g/1½oz caster sugar plus a little extra to sprinkle on top of the biscuits

1 lemon, zest only

  1. Preheat oven to 180°C/360°F/gas mark 4.
  2. Place the flour, salt and margarine into a bowl and gently rub in with your fingertips.
  3. Add the sugar and lemon zest. Stir, then bring together into a ball.
  4. Dust your work surface and rolling pin with a little flour and gently roll out the dough.
  5. Cut the dough into biscuits and place onto a lined baking sheet. Dust the biscuits with a little extra sugar.
  6. Bake for 10–15 minutes or until golden. As the biscuits cool, they will crispen.

Chef’s tip: Can be stored in an airtight container for up to 5 days.

The Vegan Baking guide can be downloaded free of charge from the Vegetarian for Life website where details of the vegan baking courses can also be found, or order a physical copy for just £2 plus P&P.

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