This vegan, plant-based biscuit is silky, tangy and crumbly with that pre-requisite sandy texture of shortbread. It got created on a whim whilst I was baking for my son’s school fair – which have a strict no-nut policy. I tend to find baking without ground almonds a major challenge as they add a lovely moistness and – importantly –help things to stick together, kinda handy for gluten free goodies.
Anyway, this shortbread, made with all natural ingredients, is pretty decent – not to mention moreish with its melt-in-the-mouth texture. It couldn’t be easier to make. I use a food processor for speed and through laziness, but you can just mix everything up by hand or with an electric hand whisk.
Finally, I can’t stress how important it is to both prick the shortbread dough before baking and leave it to cool (like for a good few hours) in the tin before daring to cut or manoeuvre or it will just crumble into oblivion.
120g coconut oil
60g coconut sugar
215g rice flour
Zest of 2 lemons
Juice of 1 lemon
Preheat the oven to 180 (fan)/200 (conventional)
Grease and line a metal baking tray – about 20-22cm in diameter – with a smear of coconut oil
- Cream the coconut oil and coconut sugar together. If mixing by hand, it will help if you soften the oil (half a minute or so in the heating-up oven) first.
- Sieve the flour in, mix well and then stir in the lemon zest and juice. The mixture will be quite crumbly.
- Tip the mixture into the greased tin and use your hands to compact it together. Lightly and evenly prick the dough with a fork.
- Bake for 10 minutes and leave to cool – and firm – before attempting to remove from the tin.