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Biscuits

Lemon Shortbread - Gluten Free

Name: Lemon Shortbread - Gluten Free
Prep time: 20 min
Cook time: 25 min
Yield: 12
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

4.1

Preparation

20 mins

Bake

25 mins

Difficulty

Easy

Servings

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 can also be...

details

approved=true&orderBy=-hs_createdate&limit=10&offset=10

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Reviews

17

What did you think of this recipe?

Tracey Dickinson

Love it - perfect! Melt in the mouth deliciousness. Loved by family and colleagues.

Mel

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

1439162513

This is such a good recipe

Isabel

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

Noelene

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.

Jessica

Super delicious and just melts in your mouth. This is my new go-to shortbread recipe.

Christine

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?

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.