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Lemon shortbread served on the saucer of a cup of earl grey tea.

Lemon Shortbread for Afternoon Tea

Course Baked Goods, Biscuits and Cookies, Treats
Cuisine Scottish
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 10
Calories 73kcal


  • Lightly greased baking tray
  • Baking parchment


  • 125 g vegan butter or margarine chopped
  • 1 lemon Just the finely grated zest
  • 25 g sifted icing sugar
  • 100 g plain flour
  • 50 g cornflour
  • Golden caster sugar or yellow sugar crystals to decorate


  • Preheat oven to 180°C/360°F
  • Beat chopped butter and icing sugar together until golden and well combined
  • Add the finely grated lemon zest and mix to combine
  • Sift the flours together and stir into the butter mixture until you have a soft dough
  • Roll into a log shape, wrap in baking parchment and refrigerate for half an hour
  • Slice 1cm thick biscuit shapes off the log, lay on a lightly greased baking tray and bake for about 15 minutes until lightly browned
  • Cool on the tray for 5 minutes then transfer to a wire rack to cool completely (or scoff while warm)
  • Decorate with a sprinkle of sugar and serve with your favourite tea


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 73kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 21IU | Calcium: 16mg | Iron: 1mg