Vegan rosemary and lemon shortbread
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This vegan shortbread recipe is an ingenious egg- and dairy-free bake, with olive oil binding the flour and polenta for a delightfully crumbly sweet treat. Monica flavours her shortbread with lemon and rosemary for an aromatic finish.
Ingredients
- 180g of plain flour
- 170g of polenta , or cornmeal
- 130g of icing sugar
- 1 tsp salt
- 1 tbsp of rosemary leaves , chopped
- 2 lemons , zested
- 215g of olive oil
Method
1
Preheat the oven to 150°C/gas mark 2
2
In a large bowl, mix together the flour, polenta, sugar, salt, rosemary and lemon zest. Add the olive oil and stir until all of the dry mixture is incorporated
3
Transfer the dough to a 23cmx23cm baking tin (or something similar). Push the dough into the pan to create an even layer and prick the surface of the dough with a fork (feel free to make some fun patterns). Bake for about 45–55 minutes, until lightly golden and the surface feels firm to the touch
4
Remove from oven and allow to cool for about 20 minutes. While still warm, slice the shortbread into whatever size you'd like (I do wedges with my tart tin but squares are very nice, too). Let the shortbread cool a bit longer before removing from the pan
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Vegan rosemary and lemon shortbread
