allergy-friendly vegan lemon shortbread
1 cup white rice flour
1/2 cup tapioca flour
1/2 cup white corn flour
1/8 teaspoon baking soda
pinch Celtic sea salt
3/4 cup vegan butter (I use Earth Balance buttery sticks or Nuttalex vegan spread)
2 teaspoons pure vanilla extract
3/4 cup coconut sugar
2 teaspoons finely chopped lemon zest
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment. Sift together flours, baking soda and salt until well combined. Cream butter, vanilla and sugar in the food processor until smooth and creamy.
2. Add in the dry ingredients and lemon zest and pulse until the mixture forms a workable dough. If batter is too sticky, just add a pinch more rice flour a little at a time until workable. Roll out between two pieces of parchment paper to about 1/4" thick.
3. Cut with cookie cutters and place on prepared baking sheet. Bake for 15 minutes; the cookies will yield to the touch slightly and will not be completely hard.
4. Take out of the oven and leave on the tray for a couple minutes before placing on a rack to cook and solidify.
Source of recipe: I wrote this recipe.