Vegan Meyer Lemon Poppyseed Shortbread

Ingredients

• 1 2/3 cups gluten-free flour blend (267g)
• 1/3 cup almond flour (40g)
• 1/3 cup cornstarch (45g)
• 1/2 teaspoon sea salt
• 1 cup vegan butter, softened (225g)
• 1/2 cup cane sugar (100g)
• 2 meyer lemons (or lemon + orange)
• 1/2 teaspoon vanilla extract (2.5mL)
• 1/2 teaspoon pure lemon extract, optional (2.5mL)
• 3/4 cup powdered sugar (75g)
• 1 1/2 tablespoons meyer lemon juice (22mL)
• 1 tablespoon poppyseeds
• 1 tablespoon vegan butter, melted (14g)

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