Icing Sugar
Icing sugar can also be...
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Biscuits
Glazed Lemon Shortbread - Gluten Free
20 mins
20 mins
Easy
20
Enjoy these delicate little lemon shortbread morsels with a cuppa!
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- Ingredients
- Method
Ingredients
- 250g butter, softened at room temperature
- ½ cup Chelsea Icing Sugar (Gluten Free), sifted
- 1½ cups gluten free plain flour
- ⅓ cup rice flour
- 2 tsp gluten substitute
- 2 Tbsp instant polenta
- ¼ cup nuts (pistachios or flaked almonds), optional
Lemon Glace Icing
- 1 cup Chelsea Icing Sugar, sifted
- 1 Tbsp lemon juice
- 1 Tbsp warm water, approximately
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
Julie
Love making these choc chip cookies for my celiac grandchildren. Been baking them for over a year. Regular !! Sometimes have tweaked the recipe if I haven't got almond flour or coconut. Just add more gf flour. Always good.
5
Unknown
twenty out of twenty awesome
5
Method
Preheat oven to 160ºC conventional or 140ºC fan forced.
Beat butter and Chelsea Icing Sugar until light and creamy. Sift together plain flour, rice flour and gluten substitute. Add sifted ingredients and polenta to creamed mixture and beat for further minute or until mixture forms a dough.
Lightly flour hands and roll level tablespoonfuls of mixture into balls. Place on baking paper-lined trays about 5cm apart. Press down with a metal spatula and decorate with nuts. Place in fridge for 10 minutes to allow to biscuits to become firm.
Bake for 15 minutes at 160ºC conventional or 140ºC fan forced then increase temperature to 190ºC conventional or 170ºC fan forced and bake for a further 5 minutes, or until a pale golden colour. Cool on baking trays, as biscuits are fragile when warm.
Lemon Icing: Combine Chelsea Icing Sugar, lemon juice and water to make a thin icing.
When biscuits are cold, place on cooling rack and drizzle with lemon icing. Allow icing to set.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Julie
Love making these choc chip cookies for my celiac grandchildren. Been baking them for over a year. Regular !! Sometimes have tweaked the recipe if I haven't got almond flour or coconut. Just add more gf flour. Always good.
5
Unknown
twenty out of twenty awesome
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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