Makes 10

This Veganuary, try these delicious Vegan Lemon and Coconut Shortbread, which are a perfect treat for all the family. And as well as being both dairy and egg-free, they have the additional benefit of being soy-free too.



  • Plain Flour x 280g
  • Caster Sugar x 95g
  • Caster Sugar x 30g (Dusting)
  • Corn Flour x 3 Tbsp
  • Vegetable Oil x 160ml
  • Lemons x 2 Each
  • Desiccated Coconut x 25g
  • Vanilla Flavouring x 2 Tbsp



  1. Pre-heat the oven to 180 degrees
  2. Pour the flour, sugar, desiccated coconut and cornflour into a large bowl and mix well
  3. Add the vanilla flavouring and vegetable oil while continuing to mix well
  4. Now add the lemon zest and lemon juice
  5. Form the mixture into a dough and place into the fridge for 10 minutes
  6. Roll to a thickness of 5mm before cutting into your desired shapes
  7. Place onto a parchment-lined baking tray with plenty of room between each biscuit
  8. Sprinkle with the remaining caster sugar
  9. Bake for 15-20 minutes
  10. Allow to cool fully before eating