Vegan Lemon and Sunflower Shortbread
Ingredients
- 275g/10 oz/2.5 cups plain all-purpose flour
- 25g/1 oz/1/4 cup ground sunflower or ground almonds
- 225g/8 oz/1 cup vegan butter, softened
- 75g/3 oz/scant 1/2 cup castor superfine sugar
- Grated rind of 1/2 lemon
Preparation
Preheat the oven to 180°C/350°F/Gas 4 and grease a large Swiss roll tin.
Sift the flour and ground sunflower into a bowl.
In another bowl, beat the sugar, butter, and lemon rind together until the mixture is soft and light.
Add the sifted flour mixture to the butter mixture, then work together first using a wooden spoon and then your fingers to make a smooth dough
Place the dough in the tin and flatten out.
Bake for 20 minutes, or until pale golden brown.
Remove from the oven and immediately cut the shortbread into fingers or squares while the mixture is soft.
Allow to cool a little, then transfer to a wire rack and leave until cold.
Store in an airtight container for up to two weeks.
