Lemon Myrtle Shortbread (Dairy & Egg-Free)
Delicate dairy and egg-free shortbread infused with the aromatic flavor of lemon myrtle, a native Australian ingredient.
15m prep + 18m cook12 servings
Contains wheatDAIRY-freeEGG-free
120 cal|1g protein|15g carbs|6g fat
Ingredients
- 2 cups All-Purpose Flour
- 1/2 cup Powdered Sugar
- 1 cup Vegan Butter
- 2 tsp Lemon Myrtle
- 1/4 tsp Salt
Instructions
- 1Preheat oven to 160°C (320°F). 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 1/4 inch 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.
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