Although our winter has been pretty mild, there's a biting wind and we tend to get torrential rain one minute (usually just before the school run is about to start!) and glorious sunshine the next. I'm definitely in need of a little bit of comfort and so it'a been a biscuit sort of week in our house.
I went to wholesale earlier in the week and came back with a big box of beautiful lemons. They are the sign that spring is on its way and are brightening up my kitchen daily. I have dinner plans for the weekend with them, but I had a biscuit plan today.
My quest for dairy free alternatives is ever on my mind and I wanted to have a go at dairy free shortbread -- and why not make it gluten free too? I'm always a huge fan of lemon so my shortbread biscuits were to be lemon and I decided to pair them with earl grey tea. Now I'm not an earl grey tea drinker but I thought it would be interesting to try.
The dairy free alternative I used was Dairy Free Pure Sunflower which was an experiment as I found it at the supermarket and hadn't used it before. The flour was Gluten Free Plain Flour and I also added in some Corn Flour too. The dough is easy to make. The butter, vanilla essence, earl grey, lemon zest and sugar are creamed together in a bowl for around 5 minutes. Then the flour and cornflour are stirred in and mixed gently to form a dough. This is a sticky dough. I popped it in the freezer overnight and it came out of freezer soft the next day so don't worry if yours has this consistency.
The surface should be well-floured and a little more flour sprinkled on top of your dough before rolling it. I found it easier to pat down the dough with my hand until it was the thickness I was looking for (0.5cm) and then a quick roll with rolling pin just to smooth the surface. Once you have used your cutter to great effect (I used a 6cm cutter), gently move each cookie to a lined baking tray. They don't spread much during baking so you don't need to leave too much space between each biscuit.
Then bake them at 170 degrees (fan) for 15 minutes. They don't change much in colour or go golden brown like other biscuits might. You should remove them from the oven and gently move each one on to a cooling tray with a spatula and allow to cool.
Using tea in these biscuits might not be to your taste. You don't have to put it in. I loved the speckled texture but it does add a floral note to the final biscuit. They would work beautifully with just lemon -- maybe with the zest of two lemons since it's your only flavour.
I love these little shortbread biscuits. They are light, have a beautiful snap and are perfect with a cup of tea. I have eaten almost the entire batch on my own!
Lemon & Earl Grey Shortbread (Vegan and Gluten Free)
adapted from Wallflower Girl's Vegan Chamomile & Lemon Shortbread
- 200G DAIRY FREE PURE SUNFLOWER (or an alternative dairy-free butter)
- 1 TSP VANILLA PASTE OR EXTRACT
- 1 TBSP EARL GREY (loose tea)
- ZEST OF 1 LEMON
- 100G CASTER SUGAR
- 300G GLUTEN-FREE FLOUR
- 1 TBSP CORN FLOUR
- Make the dough the day before you want to bake your biscuits
- Place your butter, vanilla, earl grey, lemon and sugar in a bowl and cream together -- around 5 minutes
- Stir in the gluten free flour and corn flour and gently mix until a dough is formed -- it will be a sticky dough
- Wrap in clingfilm and place in the freezer overnight
- When you're ready to bake them, preheat the oven to 170 degrees (fan) and line a baking tray with parchment
- Flour your surface well and place the dough on top, sprinkling the top of the dough with more flour
- Using your hands, pat the dough until it's around 0.5cm thick
- Flour your rolling pin and gently roll the surface just to make it smooth
- Using a cutter, cut out your shapes and gently move them to the baking tray
- Bake for 15 minutes
- Remove from the oven and gently transfer your biscuits from the baking tray to a cooling rack
- Allow to cool for 10 minutes and then enjoy :)