Lemon Myrtle Shortbread (Dairy & Egg-Free)
Delicate dairy and egg-free shortbread infused with the aromatic flavor of lemon myrtle, a native Australian ingredient.
Ingredients
- 2 cups All-Purpose Flour
- 1/2 cup Powdered Sugar
- 1 cup Vegan Butter
- 2 tsp Lemon Myrtle
- 1/4 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 160°C. Line a baking sheet with parchment paper.
- 2In a large bowl, combine flour, powdered sugar, lemon myrtle, and salt.
- 3Cut in the chilled vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 4Gather the dough into a ball and gently knead until it comes together.
- 5Roll out the dough to about 0.635 cm thickness and cut into desired shapes.
- 6Place the shortbread cookies on the prepared baking sheet.
- 7Bake for 15-18 minutes, or until lightly golden around the edges.
- 8Let cool completely on the baking sheet before serving.
Substitutions
Butter → Vegan Butter
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.