Gluten Free Lemon Shortbread |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I thought I would post this, as none of the Zaar shortbread recipes show up under GF. Any GF icing sugar will do. Ingredients:
250 g butter |
1 1/2 cups maize cornflour |
1/2 cup rice flour |
3/4 cup chelsea icing sugar |
1 teaspoon grated lemon rind |
Directions:
1. Preheat oven to 150 deg C.
2. Soften but do not melt the butter.
3. Mix all ingredients in a food processor until smooth and well combined.
4. Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.
5. Place on a baking tray and prick with a fork.
6. Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
7. Cool on a wire rack and store in an airtight container.
8. For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.
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