Allergy-Friendly Vegan Lemon Shortbread
Ready In: 25 mins
Yields: 20 cookies
Ingredients
- 1 cup white rice flour
- 1⁄2 cup tapioca flour
- 1⁄2 cup white corn flour
- 1⁄8 teaspoon baking soda
- 1 pinch celtic sea salt
- 3⁄4 cup Earth Balance buttery sticks (or Nuttalex vegan spread)
- 2 teaspoons pure vanilla extract
- 3⁄4 cup coconut sugar
- 2 teaspoons finely chopped lemon zest
Directions
- Preheat oven to 180 C / 350°F.
- Sift together flours, baking soda and salt until well combined.
- Cream butter, vanilla and sugar in the food processor until smooth and creamy.
- Add in the dry ingredients and lemon zest and pulse until the mixture forms a workable dough.
- If batter is too sticky, just add a pinch more rice flour a little at a time until workable.
- Roll out between two pieces of parchment paper to about 2 mm / ¼ inch thick.
- Cut with cookie cutters and place on a lined baking sheet.
- Bake for 15 minutes - the cookies will yield to the touch slightly and will not be completely hard.
- Take out of the oven and leave on the tray for a couple of minutes before placing on a rack to cook and solidify.
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