Gluten-free citrus shortbread

Serves 20

  • 200 g butter, softened

  • 125 g icing sugar

  • the grated zest of 1/2 orange

  • the grated zest of 1 lemon

  • the grated zest of 1 lime

  • 350 g gluten-free flour

  • 1 tsp gluten-free baking powder

  • sugar, to serve

Recipe by by Jennifer McLaughlin



1. Preheat the oven to 190C/gas 5. Grease a flat baking tray, then line with a sheet of baking paper.



2. Beat the butter, then cream it with the icing sugar and all the zests until light and fluffy. Fold in the flour and baking powder, then use your hands to form a dough – do not overmix.



3. For rectangular shortbread, roll out to about 1cm thick and cut into fingers. For round biscuits, roll into 20 even-sized balls. Prick the surface of each. Reroll any scraps and repeat.



4. Put your shortbread onto the tray, then chill in the fridge for 10–15 minutes, before baking in the ovenfor 12–15 minutes until pale and crisp.



5. Remove from the oven and allow to cool for 5 minutes, then transfer to a cooling rack and sprinkle with sugar. This shortbread will keep for up to a week in an airtight container.



Find more gluten-free recipes

Nutritional Information

Gluten-free citrus shortbread

A teatime treat everyone can enjoy

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This melt-in-the-mouth gluten-free treat is perfect for afternoon tea with your favourite festive hot drink.
Serves 20
30m
Super easy
Method

Recipe by by Jennifer McLaughlin

1. Preheat the oven to 190C/gas 5. Grease a flat baking tray, then line with a sheet of baking paper.

2. Beat the butter, then cream it with the icing sugar and all the zests until light and fluffy. Fold in the flour and baking powder, then use your hands to form a dough – do not overmix.

3. For rectangular shortbread, roll out to about 1cm thick and cut into fingers. For round biscuits, roll into 20 even-sized balls. Prick the surface of each. Reroll any scraps and repeat.

4. Put your shortbread onto the tray, then chill in the fridge for 10–15 minutes, before baking in the ovenfor 12–15 minutes until pale and crisp.

5. Remove from the oven and allow to cool for 5 minutes, then transfer to a cooling rack and sprinkle with sugar. This shortbread will keep for up to a week in an airtight container.

Find more gluten-free recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 161 8%
  • Carbs 20.4g 8%
  • Sugar 6.3g 7%
  • Fat 8.4g 12%
  • Saturates 5.2g 26%
  • Protein 1.9g 4%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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