I made these for Easter, and discovered they're so simple to whip together, and great to have on hand for unexpected guests.
The icing here is optional, as the biscuits are sweet enough on their own, but icing allows for some creative decorating to suit the season, and makes them extra zesty.
The finished biscuits can be stored in an airtight container for up to 5 days. If you have some leftover dough, freeze the uncooked rounds on a tray, then wrap them tightly in cling film and foil, before returning them to the freezer for up to 3 months.
You can then cook them from frozen – it's a great way of enjoying freshly baked shortbread at a moment’s notice!
approx 18 rounds
150g plain flour
40g rice flour
40g ground almonds
40g icing sugar
2 tsp ground cardamom
Good pinch sea salt
150g cold vegan butter, chopped into 2cm cubes
Zest of 1 lemon
2 tbsp maple syrup
1 tsp vanilla extract or bean paste
Splash of almond milk, if needed.
For the icing
200g icing sugar
1-2 tbsp lemon juice
Splash of almond milk
For the decoration
Handful pistachios, chopped
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