A sweet, crumbly delight, this plant based Shortbread is perfect for afternoon snacking, ice cream topping and team dipping! Find more recipes like this in our Plant Based Recipe Collection.
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Line a 20cm x 20cm square tin. Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor and mix briefly, then add the lemon zest and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Remove from the processor and empty spoonfuls into the base of the prepared tin. Using the back of an oiled spoon, smooth out the dough.
Sprinkle the remaining sugar over the shortbread and bake for 20-22 minutes until just brown. Leave to cool completely and cut into chunks.
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