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Lemon Shortbread Biscuits

Serves: 20 biscuits
Time to prepare: 10 mins
Time to cook: 10 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Vegan


  • 125g/scant 4½oz gluten-free plain flour. I used Doves Farm when testing this recipe
  • Pinch of salt
  • 75g/generous 2½oz vegan margarine, straight from the fridge
  • 45g/1½oz caster sugar plus a little extra to sprinkle on top of the biscuits
  • 1 lemon, zest only


  1. Preheat oven to 180°C/360°F/gas mark 4.
  2. Place the flour, salt and margarine into a bowl and gently rub in with your fingertips.
  3. Add the sugar and lemon zest. Stir, then bring together into a ball.
  4. Dust your work surface and rolling pin with a little flour and gently roll out the dough.
  5. Cut the dough into biscuits and place onto a lined baking sheet. Dust the biscuits with a little extra sugar.
  6. Bake for 10–15 minutes or until golden. As the biscuits cool, they will crispen.

CHEF’S TIP: Can be stored in an airtight container for up to 5 days.


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