Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Gluten-free citrus shortbread

Gluten-free citrus shortbread

A teatime treat everyone can enjoy

Gluten-free citrus shortbread

30 mins
Super easy

serves 20

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jennifer McLaughlin

Ingredients

200g butter, softened

125g icing sugar

Grated zest of ½ orange

Grated zest of 1 small lemon

Grated zest of 1 lime

350g gluten-free flour

1 tsp gluten-free baking powder

Sugar, to serve

Method

This melt-in-the-mouth gluten-free treat is perfect for afternoon tea with your favourite hot drink.

  1. Preheat the oven to 190°C/375°F/gas 5. Grease a flat baking tray, then line with a sheet of baking paper.
  2. Beat the butter, then grate in the orange, lemon and lime zests. Cream the butter and zests with the icing sugar until light and fluffy.
  3. 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 to 15 minutes, before baking in the oven for 12 to 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.

Tags

Recipes you may like

related features