Vickys Lemon Shortbread, Gluten, Dairy, Egg & Soy-Free

Shortbread originated in Scotland and has been enjoyed for centuries. It is traditionally made with butter, but this recipe provides a delicious dairy-free alternative.

This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Vickys Lemon Shortbread, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Baking Cuisine: British Courses: Anytime, Bakery, Dessert Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 30 min Total Time 1 hr 5 mins

Servings: 12 Calories: 2160

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Dairy-Free Margarine
• 100 gram Granulated Sugar
• 200 gram Rice Flour
• 50 gram Cornstarch
• 1 teaspoon Xanthan Gum
• 2 teaspoon Lemon Zest
• 2 teaspoon Lemon Juice

Instructions

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. In a mixing bowl, cream together the dairy-free margarine and granulated sugar until light and fluffy.
3. Add the rice flour, cornstarch, xanthan gum, lemon zest, and lemon juice to the bowl. Mix until well combined.
4. Transfer the dough onto the prepared baking tray and press it down evenly with your hands or the back of a spoon.
5. Bake in the preheated oven for 20 minutes or until the edges are golden brown.
6. Remove from the oven and let it cool on the baking tray for 10 minutes.
7. Cut the shortbread into squares or desired shapes while it's still warm.
8. Allow the shortbread to cool completely on a wire rack before serving.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 23g8%

Sugars 9g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.