
These Vegan Lemon Shortbread Cookies are the perfect Spring and Summer recipe and are a great way to brighten up your picnic.
This recipe makes about 9 biscuits and is simple to make.
You will need a bit of patients with these cookies as you will need to make the lemon curd at least 2 hours before the biscuits so that it has time to cool completely. Use our delicious and easy Lemon Curd recipe.
The dough will appear crumbly at first but it should come together nicely when you shape the dough with your hands. You don't want the dough to be too wet.
They will also keep quite a pale colour when cooked so don't be alarmed if they don't become brown when baked.
This is a quick recipe, if you have the lemon curd prepared in advance, and is great if you are short on time.
I hope you love these as much as I do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Katie
Lemon Shortbread Cookies
Ingredients
¼ Cup Lemon Curd - Check out our Lemon Curd Recipe Here
1 ¼ Cups Plain Flour
¼ Cup Icing Sugar
¼ Cup Caster Sugar
½ Cup Vegan Butter, Softened
½ tsp Vanilla
1 tbsp Vegan Milk
Method
Prepare the lemon curd at least two hours before making the cookies.
Preheat the oven to 180c.
Which together the flour, icing sugar and caster sugar.
Add the butter and vanilla.
Add the milk if the mix it too crumbly.
Shape the dough into small balls and flatten onto a lined baking tray.
Gently indent the centre of each cookie.
Fill with the lemon curd.
Bake for 12-15 minutes.
Serve
Enjoy!
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