Allergy Friendly Vegan Lemon Shortbread Food
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
LEMON SHORTBREAD
Melt in your mouth, tangy lemon taste. Hard to resist!! Freezes well I've never made these with the poppy seeds, only with the lemon rind, we love it, nice tangy taste and melt in your mouth. They have become a traditional Christmas item paired with the traditional shortbread.
Provided by Derf2440
Categories Dessert
Time 40m
Yield 36 shortbread
Number Of Ingredients 5
Steps:
- Combine flour, corn starch, icing sugar and lemon rind in a large bowl.
- With large spoon, blend in butter.
- Work with hands until a soft, smooth dough forms.
- roll dough to 1/4 inch thickness.
- Cut in shapes with cookie cutters.
- Place on ungreased baking sheets.
- Sprinkle with coloured sugars if desired.
- Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned.
- Remove from sheet, cool completely.
- Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.
Nutrition Facts : Calories 60, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 27.5, Carbohydrate 6, Fiber 0.1, Sugar 1.7, Protein 0.4
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- In a stand mixer, put all of the dry ingredients for the shortbread crust and mix for one minute on slow to incorporate them all. Add the shortening and blend until the dough has come together. Using wet or greased hands, press the dough into the pan. Bake for 15 minutes, or until the edges have barely started to brown (if you overcook, the crust will be too hard). Take out the crust and allow it to cool completely.
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