Gluten-free lemon shortbread
Add a little lemon zing to your day with this delicious gluten-free treat. If you’re not a citrus fan, leave out 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 2 lemons
Line two large baking trays with baking paper.
Sift the flours and xanthan gum into a bowl and whisk together thoroughly.
Add the butter, sugar and vanilla to the bowl of a stand mixer with the whisk attachment and cream together for 30 seconds. (Alternatively, mix the ingredients together in a mixing bowl with a hand mixer.)
Using the paddle attachment, slowly add the sifted flour mix to the bowl together with the almond meal and lemon zest. Mix for one minute to form a dough.
Turn the dough out onto a floured surface and knead gently until smooth. Using a rolling pin, gently roll out the dough to 1cm thick. Dip your chosen biscuit cutter into a little flour, then cut out the shortbread and place them on the lined trays with a minimum spacing of 5 to 6 cm apart. Reroll the dough and repeat the process until all the dough has been used.
Use the tines of a fork to make decorative indents in the shortbread, then transfer the trays to the refrigerator and leave to chill/rest for 30 minutes to help keep the dough’s shape and prevent it from spreading too much.
Preheat the oven to 160°C with the oven racks positioned in the middle of the oven.
Bake the chilled shortbread for 25–30 minutes, rotating the trays halfway through for even cooking, until lightly golden. Remove from the oven and leave to cool for five minutes before transferring to a wire rack to cool completely.
Makes approximately 22 biscuits.
This is an edited extract from Gluten-Free Baking Made Simple by Cherie Lyden, photography by Ben Dearnley. Published by Murdoch Books, RRP $49.99.