Gluten Free Lemon Shortbread

Name: Gluten Free Lemon Shortbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 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

(1)

Recipe by jackandfiona

I thought I would post this, as none of the Zaar shortbread recipes show up under GF. This recipe comes from the Chelsea Sugar website, as they are now using maize cornflour for their icing sugar base. Any GF icing sugar will do.

READY IN: 35mins

YIELD: 35 biscuits

UNITS: US

INGREDIENTS

Nutrition

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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