Preheat your oven to 180°C (350°F) and line a baking tray with greaseproof paper.

In a mixing bowl, combine icing sugar with the softened dairy-free butter, and beat until smooth and pale.

Add the lemon juice and zest, mix thoroughly until well combined.

Sift in plain flour, baking powder, bicarbonate of soda, and turmeric or yellow food gel; fold until a thick dough forms.

Scoop 40 grams of dough, roll into a ball, and coat generously in icing sugar; let rest for 10 minutes.

Roll the dough balls again in icing sugar, space on the tray to bake.

Bake for 12-15 minutes until puffed up and tops are crackling.

Cool on the tray for a few minutes before transferring to a wire rack.