Allergy-Friendly Vegan Lemon Shortbread

READY IN: 25mins
YIELD: 20 cookies




  • 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.