Hands up if you, like me, are a sucker for themed cookie cutters? These Lemon Shortbread Biscuits are perfect to use with Spring and Easter themed shapes. I think the bunny shape was little one’s favourite and they make great sandwich cutters too. The biscuits are so easy to make, so are a brilliant recipe to use with kids during the Easter holiday. Plus they’re refined sugar free!! As if I needed to sell them to you anymore!
Lemon shortbread biscuits
The basic recipe calls for only three ingredients; flour, sugar and ‘butter’ (I used Flora Freedom to make it allergy friendly). To flavour the shortbread I used the rind of a lemon (make sure the lemon is unwaxed) and some of the juice from the lemon. I chose to use coconut sugar to make them refined sugar free. This added to the taste and I’m also pre-empting a lot of chocolate being consumed over Easter, so the coconut sugar eases my guilt a little!
However like many of the recipes I create, there is so much opportunity for variation. You could easily added chocolate chunks to the dough to make chocolate chip shortbread. Moo Free baking drops would be perfect for this! Or how about currants and raisins? For a more floral note you could add rosewater or lavender. It really is a very versatile recipe! I didn’t ice or coat the biscuit, but these would be absolutely delicious dipped in dark chocolate, either fully or half-dipped.
It also has a lovely crumbly texture that you get with shortbread. For a crisper biscuit then make sure you check out my original Chocolate Ginger Biscuit recipe or my gluten free version.
What is your favourite biscuit flavour? Let us know by commenting below or find us on Twitter, Facebook or Instagram!
Lemon Shortbread Biscuits (dairy free, egg, free, nut free, soya free, refined sugar free, vegan)
Line a baking tray with baking paper. In a large bowl, cream together the dairy free spread and coconut sugar. Stir through the grated lemon rind and lemon juice.
Sift into the bowl the flour and mix until fully combined. The dough should be slightly sticky/wet.
Roll out the dough on a lightly floured surface to 1cm thickness. Use cookie cutters to cut out 12 shortbread shapes. You will need to re-roll the dough until it is used up.
Place the shortbread onto the prepared baking tray. Use a fork to gently prick the shortbread and then scatter a little coconut sugar over the biscuits. Pop the tray into the fridge to chill for 20 minutes. Preheat the oven to 190c.
Once chilled, place into the oven to bake for 15-20 minutes. Keep checking to make sure the shortbread doesn’t brown too much around the edges. Cool the shortbread on a wire rack before storing in an airtight container.
Dairy, egg, nut, soya free. Vegan. Refined sugar free.
Makes 12 biscuits