Lemon Shortbread Biscuits Recipe

Time to prepare:

10 minutes

Time to cook:

10–15 minutes


approximately 20 biscuits


  • 125g/scant 4½oz gluten-free plain flour
  • 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.

Recipe extracted from Vegan Baking by Vegetarian for Life. Vegetarian for Life is a UK charity aimed at improving the quality of life of older vegetarians and vegans. For more information visit vegetarianforlife.org.uk. Images © flavourphotos

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