Vegan Shortbread with Lemon Oil

Instead of butter, this shortbread recipe uses our Lemon Oil

This fruity shortbread is a fantastic surprise for the palette. It has been a real favourite at our Christmas Tasting event! Can be made with any of our fruity olive oils or a traditional oil if you'd prefer.



  • Preheat the oven to 160°C and grease a 9 x 9 Inch baking tin. In a medium sized mixing bowl, whisk together the flour, sugar and salt
  • Pour in the Lemon Olive Oil (or another oil of your choice) and stir until all of the ingredients are incorporated. Use your hands to form a dough; it will be crumbly
  • Transfer the dough into the tin and press it down with your fingers to form an even layer. Prick the surface of the dough with a fork
  • Bake for 20-25 minutes, until the surface feels firm to touch and is golden brown around the edges. Remove from the oven and let cool for 20 minutes.
  • Using a very sharp knife, slice the shortbread into even squares.
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