Vegan Lemon Drizzle Cookies

When life gives you lemons

This week, keeping it simple, we are making Lemon Drizzle Cookies. There is no dairy or animal by-products, so its vegan. So that's nice. 



250g icing sugar

50g Cornflour

Juice from 1 lemon 


400g Plain Flour

140g Caster Sugar

2 & 1/2 tbsp corn flour

2 & 1/2 tbsp icing sugar

The Rind from 1 lemon (keep lemon)

140g of Vegan Butter

140g Shortening


Turn your oven on to 175ºC 

Take 400g of plain flour and combine with 140g of caster sugar. Add in 2 & 1/2 tbsp of corn flour and 2 & 1/2 tbsp of icing sugar. Add in the rind from 1 large lemon. Now add in 140g of vegan butter and 140g of vegetable shortening. Mix this all with your hands till it comes together in a dough. 

Place on a floured surface and roll flat to 5mm thick. Using a 6cm cookie cutter, cut out as many circles as you can. Be sure to make an even amount as you will be doubling them up. The recipe should make 28-30 individual cookies. 


Place on a baking tray and put straight into the oven for about 10-12 minutes until lightly brown on the outside. Take off and leave to cool on a wire rack. 


While it is cooling, its time to make your lemon drizzle filling. Take 250g of icing sugar and add 50g of corn flour. Take the lemon you used the rind from before, and squeeze all the juice out of it into your mixture. Stir this until you get a thick paste consistency. If it is too thick, add a tiny amount of water at a time, stirring in between, until you get the consistency you wish. It should hold onto a spoon, but not be dry and crack. 

Take one cookie, dollop 1 tsp of the lemon drizzle filling onto it. Then take another cookie and stick that on top to make a sandwich. Do this with all your cookies until you have lots of lemon drizzle sandwiches. Finally, for decoration, sprinkle icing sugar over one half of the cookie. 

Eat and enjoy! 

Thank you very much

See you soon

Colin x