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

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.

15 easy vegan recipes that anyone can make

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:


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


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.

Want to improve your cooking skills?

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

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