The his easy recipe makes a very light, crisp shortbread with an excellent flavour that’s delicious with a hot cup of vegan chocolate. The lemon and ground sunflower are delicious additions, but I’m sure if you’re not allergic to ground almonds, it’ll be even better but not traditional..

275g/10 oz 2 ½ cups plain l(all-purpose) flour
25g/1 oz/1/4 cup ground sunflower/ ground almonds
225g/8 oz/1 cup vegan butter, softened
75g/3 oz/scant ½ cup castor (superfine) sugar
Grated rind of ½ lemon


Preheat the oven to 180°C/350°F/ Gas 4 and grease a large Swiss roll tin.

2.Sift the flour and the sunflower into a bowl. In another bowl, beat he sugar and butter and lemon rind together until the mixture is soft and light. Add the mixture, then work in together first using a wooden spoon and then your fingers to make a smooth dough.

3.Place the dough in the tin and flatten out. Bake for 20 minuets, or until pale golden brown.

4.Remove from the oven and immediately cut the shortbread into fingers squares while the mixture is soft. Allow to cool a little, then transfer to wire rack and leave until cold. If stored in an airtight container for up to two weeks.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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