Jamie Oliver

Gluten-free citrus shortbread

A teatime treat everyone can enjoy

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Gluten-free citrus shortbread

Serves 20
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    161
    8%
  • Fat
    8.4g
    12%
  • Saturates
    5.2g
    26%
  • Protein
    1.9g
    4%
  • Carbs
    20.4g
    8%
  • Sugar
    6.3g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie Magazine
Recipe From

Jamie Magazine

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Nutrition per serving
  • Calories
    161
    8%
  • Fat
    8.4g
    12%
  • Saturates
    5.2g
    26%
  • Protein
    1.9g
    4%
  • Carbs
    20.4g
    8%
  • Sugar
    6.3g
    7%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 200 g butter , softened
  • 125 g icing sugar
  • 1/2 orange , the grated zest of
  • 1 small lemon , the grated zest of
  • 1 lime , the grated zest of
  • 350 g gluten-free flour
  • 1 tsp gluten-free baking powder
  • sugar , to serve
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Method

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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