Gluten Free Lemon Shortbread
photo by Jubes
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
35 biscuits
ingredients
- 250 g butter
- 1 1⁄2 cups maize cornflour
- 1⁄2 cup rice flour
- 3⁄4 cup chelsea icing sugar
- 1 teaspoon grated lemon rind
directions
- Preheat oven to 150 deg C.
- Soften but do not melt the butter.
- Mix all ingredients in a food processor until smooth and well combined.
- Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.
- Place on a baking tray and prick with a fork.
- Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
- Cool on a wire rack and store in an airtight container.
- For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.
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Reviews
-
This is an excellent gluten free shortbread. It' a very rich biscuit. I placed the dough in the fridge for about 30mins before rolling out between 2 sheets of baking paper. Good instructions. As with most GF doughs you need to be careful and gentle lifting the cookies to the baking tray. The biscuits did spread a little, due to the high butter ratio.The round shapes worked better than the fancy cutters. I think the chocolate dipped shortbread sounds very decadent and would be great for a special occassion or to give the shortbread as a gift. Thanks for sharing a great recipe
RECIPE SUBMITTED BY
I'm a part time at home Mom with two beautiful girls aged 10 and 13, who take after their mother and love to cook also. I love trying out new recipes, especially those that are light, healthy and have lots of flavour. My passion in life is to help woman grow into their potential, which I do through mentoring in my local church. For fun I enjoy reading, mosaics, gardening and having coffee with friends. My pet peeves - political correctness and blame shifting.