Raw Caster Sugar
Delicately flavoured with a...
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Biscuits
Almond and Lemon Shortbreads - Gluten Free
10 mins
20 mins
Easy
20
Dusting these shortbread biscuits with icing sugar while they are still warm forms a delicious slightly sticky coating!
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- Ingredients
- Method
Ingredients
- 1¼ cups (175g) raw almonds
- ½ cup (125g) butter, room temperature
- 2 Tbsp Chelsea Raw Caster Sugar
- Zest of 2 lemons
- 1 cup (150g) gluten free plain flour, sifted
- ¼ tsp sea salt
- ½ cup (75g) Chelsea Icing Sugar
- Chelsea Icing Sugar extra, for dusting
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Ann Crowley
These biscuits are delicious
4
Method
Preheat oven to 180ºC conventional (160ºC fan forced).
Place almonds in food processor and process until finely ground, place in bowl when finished.
Combine butter, caster sugar and lemon zest in food processor and process until creamy and pale. Add flour, salt and ground almonds process a further 30 seconds or until mixture forms a dough.
Roll heaped tablespoons of mixture into balls.
Place icing sugar in a bowl and gently roll biscuits until they are covered. Place onto baking paper-lined trays and bake for 20-25 mins. Biscuits will crack on top when cooking (this is ok).
Remove biscuits from oven and while still hot dust with extra icing sugar.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
Ann Crowley
These biscuits are delicious
4
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ingredients
- 250g butter, softened
- ¾ cup Chelsea Icing Sugar
- ½ cup Edmonds Fielder's Cornflour
- 1 ½ cups Edmonds Standard Grade Flour
- Chelsea Coffee Sugar Crystals for decoration
ingredients
- 4 extra large eggs
- 1 cup Chelsea Caster Sugar
- ¾ cup sunflower oil
- ½ cup plain yoghurt
- Finely grated rind of 1 lemon
- 1 cup almond meal
- 1 cup plain flour
- 3 tsp baking powder
Lemon Thyme Syrup
- ½ cup Chelsea Caster Sugar
- ½ cup water
- 2 tbs lemon juice
- 3-4 sprigs thyme
- 1 tbs limoncello
Lemon Buttercream Icing
- 150g butter, diced and softened
- 250g pkt Chelsea Vanilla Icing Sugar
- ¼ cup of the lemon syrup
To decorate
- Roasted lemon slices
- Thyme leaves
learn about baking
How to Choose SugarFor Baking?
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