Jamie Oliver

Gluten-free citrus shortbread

A teatime treat everyone can enjoy

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%
  • Sugars
    6.3g
    7%

Of an adult's reference intake

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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

  1. Recipe by by Jennifer McLaughlin
  2. Preheat the oven to 190C/gas 5. Grease a flat baking tray, then line with a sheet of baking paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Tip

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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%
  • Sugars
    6.3g
    7%

Of an adult's reference intake


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