Shortbread is all about the buttery taste so using a butter substitute can be risky, but the addition of lemon and orange zest give this that essential zing and it perfectly crumbly shortbread. A light touch and cool hands is required with shortbread, as with making pastry. For extra indulgence, you could top the shortbread with melted dairy-free dark chocolate.
125g/4oz sunflower spread non-dairy,refrigerated cold, plus extra for greasing
6og/2oz/1/3 cup castor / superfine sugar, plus extra for dusting
Fine zest of 1 lemon
Fine zest of 1 orange
180g/6 ½ oz /scant 1 ½ cups plain/all-purpose flour
1. Preheat the oven to 150°C/300°F/ gas 2 and lightly grease a 20 cm/8in shallow cake pan.
2.Put the sunflower spread and sugar in the bowl of a food mixer and beat until the texture is creamy. Mix the lemon and orange zest with flour, then add this to the creamed mixture and beat until everything is incorporated.
3. Scrape the dough into the prepared pan and spread it out to fill, using your hands.smooth the top with the back of a spoon. Slice the shortbread into 12 fingers, not going all the way through, and make 2-3 indentations in each slice using the rounded end of a skewer. Bake for 20-25 minutes until it is barely coloured- don’t let it overcook. Leave the shortbread to cool in the pan, then sprinkle with a little castor/superfine sugar to serve.
Recipe book is called Virtually Vegan
Is HEATHER WHINNEY.