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Gluten Free Lemon Shortbread
Time
35 Mins
Servings
35 Biscuits
Diet Restriction
Rating
0 Votes
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Secret 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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