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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

4.3

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. The zesty lemon flavour adds a fresh twist, making it a delightful treat with tea or coffee.

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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

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{has_more=true, offset=20, total=22, results=[{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}, {comment_text=I made these using margarine since I can't eat butter and they were divine. Agree with some of the other reviews that the cooking time should be more like 35 minutes. I struggled to work the dough and wondered if I should have put the dough in the fridge for a bit before rolling it. If you use margarine instead of butter I would suggest using just 200g of it plus leave dough in fridge an hour or so., approved=true, user_name=Giulia, hs_createdate=1702249867735, rating_new__1_5_=5, id=11175388431}, {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}]}

Reviews

22

What did you think of this recipe?

Jay

These melted into a puddle on the tray so I had to use a spoon. Tasted great though.

Cheryl Riddell

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.

Giulia

I made these using margarine since I can't eat butter and they were divine. Agree with some of the other reviews that the cooking time should be more like 35 minutes. I struggled to work the dough and wondered if I should have put the dough in the fridge for a bit before rolling it. If you use margarine instead of butter I would suggest using just 200g of it plus leave dough in fridge an hour or so.

Lila

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: )

Sara

Is maize cornflour the same as cornflour?Chelsea Sugar:Yes, both are ground corn.

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.

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.