½ cup of vegan sunflower margarine (I used Vitalite)
½ cup of icing sugar
1 and 1/2 cups of plain flour
1/8 teaspoon of bicarbonate of soda
1/8 teaspoon of salt
zest of 1 unwaxed lemon
2 tablespoons of whisky
½ cup of ground almonds
½ cup of choclate chips
Grease and line a baking tray with greaseproof paper.
Pre-heat the oven to 350F/ 180C/ Gas 4
Using an electric whisk beat the margarine until creamy. Add the icing sugar and whisky and beat again.
In a separate bowl sieve the flour, bicarbonate of soda and almonds and mix together.
Fold the flour mix into the margarine mixture in 2 batches. Fold in the lemon zest and chocolate chips.
Roll a dessertspoonful of the mixture into a ball. Place on the baking tray and flatten with a fork.
Bake for 12-14 mins until starting to turn golden. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack.