Preheat oven to 180 degrees c fan, and line a baking tray with greaseproof paper. Set aside.

In a bowl, add in the icing sugar and softened dairy-free butter. Whisk / whip to combine until it turns smooth and pale in colour. This will take a few minutes. You can either do this by hand or use a electric hand whisk / stand mixer with a paddle attachment.

Add in the lemon juice and lemon zest. Whip to fully combine.

Sift in the flour, baking powder, bicarbonate of soda and turmeric / a few drops of yellow food gel. Mix this to combine into a thick dough. If the dough is too wet and sticky, use a bit more flour to get it to a smooth, yet slightly tacky dough. You don’t want the dough to be dry so mind how much extra flour you add.

Once the dough is ready, scoop approximately 40g of dough, roll it into a ball using your hands, then roll it in some icing sugar. Set aside for 10 minutes. Repeat this step for the rest of the dough balls. You’ll want to leave them for 10 minutes in the first roll of icing sugar, this helps with the crinkle. To help the icing sugar to stick, squeeze a few drops of lemon juice onto each cookie dough ball then roll in the icing sugar, this will help the sugar to stick (don’t add too much lemon though, as this can soak up all of the icing sugar, which won’t give you a crackle effect).

Once they are all coated, re-roll them in the icing sugar for a second time then place onto the lined baking tray ready for baking. Space them out as they do spread slightly.

They will have puffed up and have a crackle on top.

Once baked, remove them from the oven and allow to cool on the lined tray. The sugar will have melted slightly onto the paper, so be-careful when lifting off the cookies.

Store in a sealed container at room temperature. Best eaten within 3 days making.