Cream the vegan butter (previously softened outside of the fridge for 1 hour) and powdered sugar in a large bowl with a hand mixer or in a stand mixer.

Add the salt, lemon zest and juice and mix until smooth and fluffy.

Sift in the flour and vanilla sugar, and keep whisking or blending the dough until it reaches a crumbly but spreadable texture. Please note, if you’re making a larger batch, add the flour a bit at a time and mix each batch until it’s well absorbed into the dough before adding other flour.

Transfer the dough over a sheet of cling film and shape it into a 16/20 cm long sausage.

Chill the dough for at least two hours or overnight. Don’t skip this step because it allows the dough to rest, and chilling it will also allow the flavours to develop fully. To speed up the process you can freeze it for 30 minutes.

Cut the sausage into a ½ cm (¼ inch) slices and arrange the cookies in a baking tray lined with parchment paper or a silicone matt. Please note: if the temperature of your home is warm, place the cookies back in the fridge for at least another 15 minutes before baking.

Preheat the oven at 180°C (355°F) and bake until the cookies are light golden brown around the edges and still soft to the touch.

Take the cookies out of the oven, wait a couple of minutes, then carefully transfer over a cooling rack until they reach room temperature.