Icing Sugar
Icing sugar can also be...
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Biscuits
Lemon Shortbread
20 mins
25 mins
Easy
40
Buttery gluten free shortbread with a hint of lemon... melts in the mouth!
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- Ingredients
- Method
Ingredients
- 250g butter, softened but not melted
- 1½ cups cornflour
- ½ cup rice flour
- ¾ cup Chelsea Icing Sugar
- 1 tsp lemon rind, grated
Chelsea Products in Recipe
Reviews
4
What did you think of this recipe?
Rosie
This shortbread mixture was very soft and felt like too much butter to dry ingredients. Very hard to work with and sure enough, the biscuits spread all over the tray while cooking and didn't keep their shape.
1
Unknown
These are truly beautiful and really do melt in your mouth. I took a plate to a pot luck recently and they were a hit!!
5
Unknown
these are just so yummy, they really do melt in your mouth
5
Ann
Greetings!Can the dough be cut out into fun shapes?CHELSEA: Hi there, yes it can!
5
Method
Preheat oven to 150°C (130°C fan forced).
Mix all ingredients in a food processor until smooth and well combined.
Roll dough on a cornflour dusted surface to a 1cm thickness. Cut into fingers or press out shapes using cookie cutters.
Place on a baking tray lined with baking paper and prick with a fork. Bake for 25-30 minutes until pale but crisp (longer, slower baking is the trick with shortbread).
Cool on a wire rack and store in an airtight container.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
4
What did you think of this recipe?
Rosie
This shortbread mixture was very soft and felt like too much butter to dry ingredients. Very hard to work with and sure enough, the biscuits spread all over the tray while cooking and didn't keep their shape.
1
Unknown
These are truly beautiful and really do melt in your mouth. I took a plate to a pot luck recently and they were a hit!!
5
Unknown
these are just so yummy, they really do melt in your mouth
5
Ann
Greetings!Can the dough be cut out into fun shapes?CHELSEA: Hi there, yes it can!
5
You May Like These
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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