Add a little bit lemon zing to your day with this scrumptious gluten-free deal with. For those who’re not a citrus fan, pass over the lemon zest for a deliciously buttery plain shortbread.


165g gluten-free plain flour 

160g white rice flour

3/4 tsp xanthan gum

250g butter, chopped small and at room temperature

110g caster sugar

1 tsp vanilla extract

50g almond meal

zest of two lemons


Step 1.

Line two giant baking trays with baking paper.

Step 2.

Sift the flours and xanthan gum right into a bowl and whisk collectively completely.

Step 3.

Add the butter, sugar and vanilla to the bowl of a stand mixer with the whisk attachment and cream collectively for 30 seconds. (Alternatively, combine the components collectively in a mixing bowl with a hand mixer.)

Step 4.

Utilizing the paddle attachment, slowly add the sifted flour combine to the bowl along with the almond meal and lemon zest. Combine for one minute to type a dough.

Step 5.

Flip the dough out onto a floured floor and knead gently till clean. Utilizing a rolling pin, gently roll out the dough to 1cm thick. Dip your chosen biscuit cutter into a little bit flour, then reduce out the shortbread and place them on the lined trays with a minimal spacing of 5 to six cm aside. Reroll the dough and repeat the method till all of the dough has been used.

Step 6.

Use the tines of a fork to make ornamental indents within the shortbread, then switch the trays to the fridge and depart to relax/relaxation for half-hour to assist preserve the dough’s form and stop it from spreading an excessive amount of. 

Step 7.

Preheat the oven to 160°C with the oven racks positioned in the midst of the oven.

Step 8.

Bake the chilled shortbread for 25–half-hour, rotating the trays midway by way of for even cooking, till flippantly golden. Take away from the oven and depart to chill for 5 minutes earlier than transferring to a wire rack to chill utterly.

 Makes roughly 22 biscuits.

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