A thick layer of zesty shortbread is topped with a lemony sugary glaze for this Vegan Lemon Glazed Shortbread recipe. Of course, it’ll be the same if you use normal dairy butter, so feel free to do that if easier for you. This is the perfect summery bake. Zesty, light and ever so cute to look at. I add a drop of yellow colouring to the glaze to make it extra yellow but this is entirely optional.
I use a simple 9″ round cake tin for this, but it would easily work in a square tin, or if you wanted to make individual biscuits and top with the glaze separately. For the best shortbread, keep your butter cold until you use it and use a food processor/electric mixer to prevent warming the butter with your hands. This is my go-to shortbread recipe, perfectly crumbly without falling apart.
Another great recipe for the whole family to get involved in. This is super easy and spreading the glaze could be made fun. Add sprinkles and decorations for cute biscuits! For other lemony bakes, check out these Lemon Curd Muffins or this Blueberry Citrus Crumb Cake. For recipe videos and more inspiration, head on over to my Instagram.
Easy Vegan Lemon Glazed Shortbread
Makes: 8 Triangles (9″ cake tin)
Prep Time: 15 Minutes
Bake Time: 40 Minutes
Total Time: 55 Minutes
Ingredients
- 100g Butter
- 50g Granulated Sugar
- 2 Tbsp Lemon Zest
- 180g Plain Flour
For the Glaze:
- 200g Icing Sugar
- 3 Tbsp Lemon Juice
- Lemon Zest to Decorate
- Optional: 1 Drop Yellow Colouring
Method
- Preheat the oven to 170C/150C Fan/Gas 3. Line a 9″ round cake tin.
- In a large bowl, with an electric mixer, or in a food processor, combine the sugar and butter until thoroughly combined – light and fluffy.
- Add the flour and lemon zest and mix again until mixture resembles fine breadcrumbs. Pour into prepared tin and push to edges/flatten.
- Prick with a fork a few times, then bake for 35-40 minutes – until a light golden brown at the edges.
- Remove, let cool on a wire rack.
- Make the glaze by combining the lemon juice and icing sugar. It’ll be very thick. Spread it over the shortbread in an even layer. Grate over some lemon zest.
- Once the icing has had about 5-10 minutes to set, cut into slices and serve!
