Vegan lemon cookies
Background
These vegan zesty lemon cookies are so easy to make are perfect with morning coffee or afternoon tea! You can take them to a picnic too or snack on them during the day. You can use proper butter and milk for a non-vegan version.
Ingredients
- 350g self-raising flour
- 50g dairy-free margarine
- ½ lemon, zested
- 250 ml almond milk
- 3 Tbsp light cane sugar
Instructions
- Preheat the oven to 180°C.
- Sift the flour in a large mixing bowl. Add 1 pinch of salt and the lemon zest and combine.
- Dice the margarine, add to the flour and, using your fingers, rub them together until you get a mixture resembling breadcrumbs.
- Stir in the sugar, then gradually add the milk.
- When you get a well combined mixture transfer it to a floured surface and gently knead it onto a smooth dough. Make a thick sausage shape, then cut it into 1 cm slices.
- Place the cookies onto a lined baking sheet and bake for 10-15 minutes until golden, then transfer them to a wire rack to cool.
Categories
- Meal Type: - Bake - Biscuits & Cookies - Everyday - Nibbles & Bites - Snacks
- Cuisines: - British
- Occasions: - Afternoon Tea - Picnic
- Health and Diet: - Dairy Free - Egg Free - Gluten Free
- Skill Levels: - Easy
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