Gluten Free Lemon Shortbreads Recipes

GLUTEN FREE LEMON SHORTBREAD

Gluten Free Lemon Shortbread image

I thought I would post this, as none of the Zaar shortbread recipes show up under GF. This recipe comes from the Chelsea Sugar website, as they are now using maize cornflour for their icing sugar base. Any GF icing sugar will do.

Provided by jackandfiona

Categories Dessert

Time 35m

Yield 35 biscuits

Number Of Ingredients 5

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

Steps:

Preheat oven to 150 deg C.
Soften but do not melt the butter.
Mix all ingredients in a food processor until smooth and well combined.
Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.
Place on a baking tray and prick with a fork.
Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
Cool on a wire rack and store in an airtight container.
For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.

Nutrition Facts : Calories 87.3, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 51, Carbohydrate 8.2, Fiber 0.4, Sugar 2.6, Protein 0.5

GLUTEN-FREE LEMON SHORTBREADS

Gluten-free lemon shortbreads image

Bring some zest to the occasion with this crowd-pleasing gluten-free lemon shortbread biscuits. You could also try using lime or orange zest for a similar citrus flavour

Provided by Cassie Best

Categories Dessert

Time 55m

Number Of Ingredients 5

Ingredients

300g gluten-free plain flour
200g cold butter
200g icing sugar
2 lemons, zested, plus 2 tbsp lemon juice
150g lemon curd

Steps:

Line a 20 x 20cm cake tin with baking parchment. Blitz the flour, butter, half the icing sugar and the lemon zest together in a food processor until the mixture looks sandy. Add half the lemon juice and blitz again until the dough starts to clump together. At this stage, the dough will keep wrapped and frozen for up to two months. Heat the oven to 170C/150C fan/gas 3.
Press half the dough into the base of the tin using your fingertips, ensuring it's in an even layer. Spread the curd over the dough, leaving a ½cm border of around the edge.
Roll the remaining dough into cherry tomato-sized balls, then press these into flat discs using your fingers. Arrange the dough discs over the layer of curd in a random patchwork pattern until completely covered. Bake for 35 mins until the shortbread is pale and lightly golden at the edges. Leave to cool completely in the tin.
Mix the remaining icing sugar with enough of the remaining lemon juice to make a pourable icing. Drizzle this over the cooled shortbread and leave to set, then cut into 16 squares. Will keep in an airtight container for three days.

Nutrition Facts : Calories 231 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 17 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

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