Vegan Chamomile & Lemon Shortbread

• Vegetarian

• Produce

  • 2 tbsp Chamomile flowers or contents of 2 chamomile tea bags, dried
  • 1 Lemon, Zest of

• Condiments

  • 1 tsp Vanilla paste

• Baking & Spices

  • 100 g Caster sugar
  • 1 tbsp Corn flour
  • 300 g Plain flour

• Dairy

  • 200 g Butter, dairy-free

Found on wallflowerkitchen.com

Description

Ingredients

• 200g / ¾ cup + 2tbsp dairy-free butter (I used Vitalite)
• 1 tsp vanilla paste
• 2 tbsp dried chamomile flowers or contents of 2 chamomile tea bags
• Zest of 1 lemon
• 100g / ½ cup caster sugar
• 300g / 2½ cups plain flour, sifted
• 1 tbsp corn flour

Directions

• Cream the butter, vanilla, chamomile, lemon and sugar together. Stir in the flour and corn flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
• Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
• Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
• Leave to cool for at least 10 minutes before serving or decorating.