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
Preheat the oven to 190C/gas 5. Grease a flat baking tray, then line with a sheet of baking paper.
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.
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.
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.
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.
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This melt-in-the-mouth gluten-free treat is perfect for afternoon tea with your favourite festive hot drink.
BUYING SUSTAINABLY SOURCED FISH
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