In a mixing bowl, beat together the non-dairy butter and the sugar until light and fluffy.
Add the salt, zest and sieve in the flour. Stir with a spatula until the mixture starts to form a ball of dough. Be careful to mix only just as mush as you need to. This helps the shortbread to have a crumbly texture, once cooked. Wrap in cling film and chill for 30 minutes. Preheat oven to 190°C (Gas Mark 5, 375°F).
When the pastry has rested, place in on a floured surface and roll out to approx 0.5cm thick. Cut into rounds with a cookie cutter or rim of a glass.
Transfer the biscuits onto the parchment lined tray. Sprinkle the tops lightly with caster sugar and bake in the oven for around 12 minutes, taking care they don’t brown too much. They should be pale golden at the edges.
Transfer to a wire rack to cool and store in an air tight tin for up to 3 days.
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