Allergy Friendly Vegan Lemon Shortbread Recipes
VEGAN SHORTBREAD
I know shortbread is easily made vegan but for those who are worried about how vegan margarine will compete with butter - worry no more. This recipe I used made very buttery, not too sweet traditional shortbread.
Provided by gorillavegetarian
Categories Dessert
Time 35m
Yield 20-30 fingers
Number Of Ingredients 3
Steps:
- Pre-heat oven to 300°F.
- Cream together margarine and sugar.
- Add sifted flour 1/4 cup at a time.
- Use hands to mix into a soft, smooth dough.
- With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
- Use fork to make pretty shortbread holes.
- Place in oven for 25 minutes.
- Let cool on tray for 5 minutes.
- EXTRA NOTES:.
- This shortbread is not overly sweet - feel free to add another loosely packed TBS or 2 of brown sugar to the mix. Feel free to sprinkle granulated sugar on top before baking. Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for up to 50 minutes (for extra crunch and with a very golden bottom). Keep an eye on shortbread for your preference.
Nutrition Facts : Calories 69.1, Fat 0.1, Sodium 2.4, Carbohydrate 15.5, Fiber 0.4, Sugar 5.3, Protein 1.4
ALLERGY-FRIENDLY VEGAN LEMON SHORTBREAD
So, when I set about creating an allergy-friendly shortbread recipe that my niece could indulge in this Christmas, it was quite a frustrating endeavor. Thankfully, there are some wonderful vegan spreads on the market that work quite well. My favorites are the Earth Balance vegan buttery sticks and Nuttelax spread. Both work well in this recipe. But if you are not refraining from dairy or need to make these soy-free, feel free to use conventional butter, which will make these shortbread cookies taste even better. I have deliberately chosen to use coconut sugar in this recipe, as it adds a gorgeous caramel-like quality that comes the closest to replicating the richness of butter. But if you want to make these more forgiving on the purse strings, feel free to use conventional cane sugar. The secret ingredient in this blend is the vanilla extract and lemon zest. If you want these really lemony, feel free to add more zest, But two teaspoons was juuuuust right for me.
Provided by The Blender Girl
Categories Dessert
Time 25m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 40.8, Fat 0.2, SaturatedFat 0.1, Sodium 37.1, Carbohydrate 8.7, Fiber 0.4, Sugar 0.1, Protein 0.7
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