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Lemon Shortbread - Gluten Free
Lemon Shortbread - Gluten Free
Biscuits

Lemon Shortbread - Gluten Free

4.2
20 mins
25 mins
Easy
12

Rice flour gives this gluten free lemon shortbread recipe a lovely melt in the mouth texture.

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  • Ingredients
  • Method

Ingredients

  • 250g butter, softened but not melted
  • 1 ½ cups maize cornflour
  • ¾ cup rice flour
  • ¾ cup Chelsea Icing Sugar
  • 1 tsp grated lemon rind

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=20, results=[{comment_text=Delicious, but I added some lemon juice too., approved=true, user_name=Valerie, hs_createdate=1734130197594, rating_new__1_5_=4, id=21056156551}, {comment_text=Great recipe. Really does melt in your mouth., approved=true, user_name=Marrianne, hs_createdate=1729406959396, rating_new__1_5_=5, id=17171615391}, {comment_text=Easy to make and everyone loves., approved=true, user_name=Jackie Dann, hs_createdate=1726772751157, rating_new__1_5_=5, id=15717230939}, {comment_text=Iv made these 4 times . First time didn't have enough cornflour so used custard powder..wow game changer. Now iv done the same every other time..about 1.4c custard powder instead of all cornflour. We love them. Just measure the butter correct and you'll get to roll them out and shape them., approved=true, user_name=Muff1n, hs_createdate=1714615716259, rating_new__1_5_=5, id=13060095393}, {comment_text=Absolutely delicious. Although, I found for the biscuits to be well baked and crispy when cold, they needed more baking time that the recipe stated. I cooked for another 10 minutes. A few of them got a slight colour to them, but I didn't mind as they were not doughy in the middle and were crispy., approved=true, user_name=Tracey Dickinson, hs_createdate=1702249884690, rating_new__1_5_=4, id=11175680048}, {comment_text=Absolutely lovely. I took it to work and everyone loved it and wanted to know where I got it from.Going to swap the lemon for Lavender and see how that goes., approved=true, user_name=Janice, hs_createdate=1702249878668, rating_new__1_5_=5, id=11175617118}, {comment_text=Delicious! Definitely a keeper for coeliac and gluten-intolerant biscuit lovers!, approved=true, user_name=M, hs_createdate=1702249878384, rating_new__1_5_=5, id=11175374974}, {comment_text=This is the only shortbread I make now. I've had so many people try it and love it! I've even had a couple of people, who don't normally like shortbread, say that they can't stop eating this!, approved=true, user_name=Leah, hs_createdate=1702249876260, rating_new__1_5_=5, id=11175679898}, {comment_text=These melted into a puddle on the tray so I had to use a spoon. Tasted great though., approved=true, user_name=Jay, hs_createdate=1702249876197, rating_new__1_5_=1, id=11175587472}, {comment_text=Tried this today - too soft couldn't use cookie cutter or a floured knife , added more ingredients , just far too soft. Sorry but wouldn't try this one again after going to buy all the ingredients for gluten free., approved=true, user_name=Cheryl Riddell, hs_createdate=1702249872820, rating_new__1_5_=2, id=11175566223}]}
Reviews
20

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Method

Preheat oven to 150°C. : Mix all ingredients in a food processor until smooth and well combined. Roll dough on a maize cornflour dusted surface to a 1cm thickness. Cut into fingers or press out shapes using cookie cutters. Place on a baking tray 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.
Reviews
20

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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