Vegan Orange Lemon Shortbread Cookies (Easy Recipe!)
These Vegan Orange Lemon Shortbread Cookies are melt-in-the-mouth delicious with a crisp, tender texture and a zesty twist of orange and lemon. Made with just 7 simple ingredients, they're as easy to bake as they are to devour!
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Serves: 16
Calories: 125kcal
Ingredients
- 175 g plain flour (also called 'all purpose' flour)
- 50 g icing sugar (also called 'powdered sugar')
- ¼ tsp salt
- Zest from 1 orange (unwaxed, approx 1 heaped tbsp)
- Zest from 1 lemon (unwaxed, approx 1 tbsp)
- 150 g vegan block butter* (cold)
- 25 g caster sugar (for dusting)
Instructions
- In a medium mixing bowl stir together the flour, icing sugar, salt and zest.175 g plain flour, 50 g icing sugar, 1/4 tsp salt, Zest from 1 orange, Zest from 1 lemon
- Rub the cold butter into the dry mixture until it is combined and no large chunks of butter remain. The mixture should resemble large breadcrumbs.150 g vegan block butter*
- Bring the cookie dough mixture together into a ball, flatten it slightly and wrap it in eco plastic film or a reusable wrap. Place it in the fridge for 45 minutes.Note: The mixture should come together when squeezed between your fingers. If for any reason it does not then add 1/2 tsp of cold water, mix in and then try again to bring the mixture together.
- Preheat the oven to 170°C fan (190°C conventional / 375°F / gas mark 5). Line a large baking sheet (or two) with non stick baking paper.
- Lightly flour a smooth surface. Roll the dough out to 1/2 cm thick and cut out 16 x 5.5cm (2”) round cookies using a cookie cutter. Re-roll the dough and continue cutting out cookies until you have used the dough.
- Sprinkle the tops of the biscuits with caster sugar.25 g caster sugar
- Bake for 11-13 minutes until the edges of the cookies are just starting to colour.
- Leave the biscuits on the trays for 10 minutes before transferring them to a cooling rack.
Video
Notes
* Use a vegan block butter rather than a spreadable margarine.
Recipe inspired by: UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 125kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 135mg | Fiber: 0.3g | Sugar: 5g | Net Carbohydrates: 13g
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