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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=10


{has_more=false, offset=19, total=19, results=[{comment_text=I think that this cookie was delicious an amazing melt in your mouth one and I love the fact that they are gluten free amazing a big thumbs up for this recipe: ), approved=true, user_name=Lila, hs_createdate=1702249867057, rating_new__1_5_=5, id=11175447157}, {comment_text=Is maize cornflour the same as cornflour?Chelsea Sugar:Yes, both are ground corn., approved=true, user_name=Sara, hs_createdate=1702249863630, rating_new__1_5_=3, id=11175379613}, {comment_text=Love it - perfect! Melt in the mouth deliciousness. Loved by family and colleagues., approved=true, user_name=Tracey Dickinson, hs_createdate=1702249862680, rating_new__1_5_=5, id=11175379606}, {comment_text=I had really high hopes for this recipe but unfortunately the “dough“ is just a sloppy mess. Even after being in the freezer for 4 hours it's still too soft and sticky to use cookie cutters. So I cut it with a knife while it was on baking paper and just transferred the baking paper directly to the tray. After 10 minutes it had all melted back together into a blob. Probably only needs half the butter or twice the flours but this recipe as it is is pretty useless, approved=true, user_name=Mel, hs_createdate=1702249860726, rating_new__1_5_=1, id=11175400721}, {comment_text=This is such a good recipe, approved=true, user_name=1439162513, hs_createdate=1702249856773, rating_new__1_5_=5, id=11175383303}, {comment_text=I made these with foraged walnuts which I ground up fine, then flavoured with kaffir lime zest. They were A-Mazing!! Thanks for this recipe, approved=true, user_name=Isabel, hs_createdate=1702249851372, rating_new__1_5_=5, id=11175575576}, {comment_text=Yum yum. Very good, soft and ‚Äòmelty', despite being a little overcooked - due to my not reading the temp correctly.As I'm avoiding corn, (cornflour ) I used tapioca as a sub. I'll have to try it again and get the oven right this time.So nice to have a little sweet treat I can eat, and share with the family., approved=true, user_name=Noelene, hs_createdate=1702249850236, rating_new__1_5_=5, id=11175410744}, {comment_text=Super delicious and just melts in your mouth. This is my new go-to shortbread recipe., approved=true, user_name=Jessica, hs_createdate=1702249850091, rating_new__1_5_=5, id=11175501326}, {comment_text=This recipe completely spread allover the pan. :( I feel like I would have needed twice as much cornflour to make it where it wasn't too soft. Even chilling, it spread. Any tips?, approved=true, user_name=Christine, hs_createdate=1702249850075, rating_new__1_5_=5, id=11175410736}]}
Reviews
19

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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
19

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

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