Vegan Meyer Lemon Poppyseed Shortbread

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Vegan Meyer Lemon Poppyseed Shortbread

Checklist by jonajim
Writer Notes

It’s citrus season and my household’s a host of minute bushes are stuffed with hundreds ripe fruit. I’m also irritating myself to make a number of of my favourite cookies vegan & celiac generous and why no longer start up with my favourite —shortbread. These cookies are minute, crispy & light, yet they pack a mountainous punch of recent lemony flavor from loads of meyer lemon zest and smothered in a tart glaze jeweled with poppyseeds. —jonajim

  • Prep time
    1 hour 15 minutes
  • Prepare time for dinner
    20 minutes
  • Makes
    about 36 two-streak cookies
Substances
  • shortbread

  • 1 2/3 cups

    gluten-free flour mix (267g)


  • 1/3 cup

    almond flour (40g)


  • 1/3 cup

    cornstarch (45g)


  • 1/2 teaspoon

    sea salt


  • 1 cup

    vegan butter, softened (225g)


  • 1/2 cup

    cane sugar (100g)


  • 2

    meyer lemons (or lemon + orange)


  • 1/2 teaspoon

    vanilla extract (2.5mL)


  • 1/2 teaspoon

    pure lemon extract, no longer mandatory (2.5mL)

  • glaze

  • 3/4 cup

    powdered sugar (75g)


  • 1 1/2 tablespoons

    meyer lemon juice (22mL)


  • 1 tablespoon

    poppyseeds


  • 1 tablespoon

    vegan butter, melted (14g)

Directions
  1. Add flour, cornstarch, almond flour and salt to a medium bowl, and creep to mix. Situation apart.
  2. Mix butter and granulated sugar within the bowl of a stand mixer fitted with the amble attachment. Zest 1 1/2 lemons into the bowl, reserving the last 1/2 of un-zested lemon for the glaze. Cream the butter, sugar and zest on medium-high bustle unless light and fluffy, 2 to three minutes. Add vanilla and lemon extracts and beat on medium bustle unless smartly combined, scraping the bowl as wanted.
  3. Add the flour mixture to the creamed butter and beat on low bustle unless combined. Dilemma the bowl and fold a number of times to make certain the entire lot is smartly combined. Wrap dough in plastic wrap, flatten into a disk, and chill unless firm, a minimal of 1 hour, and as much as three days.
  4. Situation oven racks in decrease-heart & upper-heart of oven, then preheat to 350 levels. On a flour-dusted parchment paper (especially precious for dough in warmer environments), roll shortbread 1/4” thin. Don’t trouble about the utilization of loads of flour, you should maybe perhaps maybe perhaps mud off excess later after they’re chilled. Lower out cookies with a 2” round cutter and knead together the scraps to originate a number of extra. Chill the cookies on a baking sheet within the freezer unless very firm, a minimal of 10 minutes. Mud off the surplus flour if wanted.
  5. Bake unless cookies just start as much as turn light-golden on the perimeters and golden underneath (about 18 to 22 min.) switching the baking sheets from front to again and high to bottom midway by baking time. Carry out the glaze whereas the cookies bake, zesting 1/2 of reserved lemon into a minute bowl and mixing last ingredients with a creep unless gentle.
  6. Let the cookies frigid for a minute while on the baking sheets, and transfer to a wire rack attach over a parchment or silicone mat on a baking sheet. Bewitch up a cookie and the utilization of the again of a minute spoon, spread a suited teaspoon of glaze on a cookie, letting any excess drip onto the following cookie. Repeat unless the entire cookies are glazed. Frigid totally and let the glaze attach. Cookies will preserve in an airtight container at room temperature for as much as 1 week. Delight in!

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