- 125g dairy free butter (I used Stork Vegan Baking Block)
- 50g caster sugar
- 200g gluten free flour (I used Freee by Doves Farm Free From Gluten Plain White Flour)
- a few drops of lemon juice
- pinch of salt
- lemon zest
Beat room temperature butter with sugar, salt and lemon extract until smooth (no less than 7-8 minutes). Please do not be tempted to use cold butter or microwave melted butter, in both cases you will end up with hard biscuits. Stir in the flour with a wooden spoon, then knead it well until the dough is no longer sticky and can easily be shaped into a ball. Wrap the dough in cling film and place in fridge for a couple hours, even overnight. This will help the butter firm up and make it easier to roll the dough out and cut it into nice, neat shapes.
Place the dough on a parchment sheet of paper, cover it with another one and roll it out, or shape it with your hands into a 1 cm thick sheet and place back in the fridge to firm up.
Preheat oven to 190°C. Transfer rolled out dough to a large rectangular baking tray. Remove top parchment paper and score dough with a fork.
Bake for 10 minutes. Remove from oven and cut into fingers or squares using a pizza cutter. Place back in the oven and bake for another 5 to 10 minutes, until biscuits are pale golden-brown. Cutting the biscuits before they are fully baked, helps get neater shapes.
Remove from oven and let cool on wire rack.
Serve with your favourite tea or coffee.