Zingy lemon and earthy rosemary come together to create lovely crisp shortbread!
Oh hi, hello! I’m finally back! I’ve been taking some time out to enjoy some quality time with loved ones back in Australia, which has been lovely and much needed. But now, with Christmas on the horizon, I plan on hitting the kitchen with a vengeance!
You can expect a lot of vegan sweet treats to hit this blog in the near future. Because, what else is Christmas but a very valid excuse to eat all the bad things.
To kick things off, we have this very delicious Vegan Lemon & Rosemary Shortbread recipe. I think we can all agree, there’s nothing more Christmassy than a tin of shortbread, right? Well, this homemade shortbread puts a little refreshing twist on plain ol’ shortbread with a little zing of lemon and some earthy rosemary. It’s a delightful combo.
I spent a little time tweaking this recipe to try to get the texture just right – a good shortbread should always be quite crisp and very short (the clue is in the name I suppose). There’s nothing worse than biting into a shortbread biscuit only to have it go all claggy in your mouth. Ugh.
It’s quite rustic looking, but isn’t that part of it’s charm?! I think these biscuits would be the perfect little gift for loved ones this Christmas. Who doesn’t love a homemade gift? Especially when it comes in the delicious form of biscuits!
Hot tip… to try and keep these biscuits lovely and short, do your best not to handle the dough too much. Only handle it until the dough comes together – no more than that, as it is quite temperamental! If you give this a go, let me know how you get on in comments below.
Looking for more like this? Try…
Lemon Curd Thumbprint Cookies
Vegan Lemon Slice
Lemon Drizzle Cake
Vegan Lemon & Rosemary Shortbread
Ingredients
- 125 grams Vegan Butter
- 55 grams Caster Sugar
- 150 grams Plain Flour
- 45 grams Cornflour
- Zest of 1 Lemon
- 1 tbsp Rosemary Leaves finely chopped
Instructions
- Preheat oven to 160°C – line baking tray with baking paper and set aside.
- Beat together butter and caster sugar until mixture is pale and creamy.
- Mix through plain flour and cornflour until dough starts to come together.
- Add lemon zest and rosemary leaves to the dough and combine everything well.
- Transfer dough to tray and then press out to a round about 1/4" thick.
- Give it a fancy edge by pressing gently with fork prongs, or use your thumbs to create a fluted edge.
- Score the shortbread into 8 segments with a sharp knife – but don't cut all the way through.
- Prick the shortbread with a couple of times in each segment so that the middle cooks evenly all the way through.
- Place in oven and bake for 30 minutes or until turning lightly golden. Remove from the oven and then sprinkle the top with a little additional sugar. Set aside on the tray to cool completely.
Pin this Vegan Lemon & Rosemary Shortbread for later!
