I set about creating an allergy-friendly shortbread recipe that my niece could indulge in this Christmas. If you are not refraining from dairy or need to make these soy-free, you can use butter, which will make this shortbread taste even better.
I have deliberately chosen to use coconut sugar in this recipe, as it adds a gorgeous caramel-like quality that comes the closest to replicating the richness of butter. But if you want to make these more forgiving on the purse strings, feel free to use normal sugar.
The secret ingredient in this blend is the vanilla extract and lemon zest.