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.