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Lemon Shortbread - Gluten Free

By Chelsea Sugar
Lemon Shortbread - Gluten Free
12 servings
  • 18 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 25 mins
  • Serves
    12
Ingredients

    250g butter, softened but not melted
    1 1/2 cups maize cornflour
    3/4 cup rice flour
    3/4 cup Chelsea Icing Sugar
    1 tsp grated lemon rind

Method

    Preheat oven to 150°C.

    Mix all ingredients in a food processor until smooth and well combined. Roll dough on a maize cornflour dusted surface to a 1cm thickness. Cut into fingers or press out shapes using cookie cutters. Place on a baking tray and prick with a fork. Bake for 25 – 30 minutes until pale but crisp (longer slower baking is the trick with shortbread). Cool on a wire rack and store in an airtight container.

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Reviews

Average Rating
418
(18 reviews)


Disaster, the dough itself was fine, I handled it lightly, popped it in the fridge to chill, cut out the shapes with cookie cutters, popped on the tray, pricked them, and baked them and pulled them out and you wouldnt know which was a Christmas tree and which was a star. It spread horribly. If you are about to bake shortbread for Christmas, find another GF recipe because this one is a joke.

I tried these today, mixture was way too sloppy so I had to practically double the dry ingredients . They turned out well after that.
Hint: reduce the butter to about 150 grams, or double the dry ingredients

I had really high hopes for this recipe but unfortunately the “dough” is just a sloppy mess. Even after being in the freezer for 4 hours it’s still too soft and sticky to use cookie cutters. So I cut it with a knife while it was on baking paper and just transferred the baking paper directly to the tray. After 10 minutes it had all melted back together into a blob. Probably only needs half the butter or twice the flours but this recipe as it is is pretty useless

Tried this today - too soft couldn’t use cookie cutter or a floured knife , added more ingredients , just far too soft. Sorry but wouldn’t try this one again after going to buy all the ingredients for gluten free.

Yum yum. Very good, soft and ‘melty’, despite being a little overcooked - due to my not reading the temp correctly.
As I’m avoiding corn, (cornflour ) I used tapioca as a sub. I’ll have to try it again and get the oven right this time.
So nice to have a little sweet treat I can eat, and share with the family.

I made these with foraged walnuts which I ground up fine, then flavoured with kaffir lime zest. They were A-Mazing!! Thanks for this recipe

These melted into a puddle on the tray so I had to use a spoon. Tasted great though.

This recipe completely spread allover the pan. :( I feel like I would have needed twice as much cornflour to make it where it wasn't too soft. Even chilling, it spread. Any tips?

I made these using margarine since I can't eat butter and they were divine. Agree with some of the other reviews that the cooking time should be more like 35 minutes. I struggled to work the dough and wondered if I should have put the dough in the fridge for a bit before rolling it. If you use margarine instead of butter I would suggest using just 200g of it plus leave dough in fridge an hour or so.

Love it - perfect! Melt in the mouth deliciousness. Loved by family and colleagues.

This is the only shortbread I make now. I've had so many people try it and love it! I've even had a couple of people, who don't normally like shortbread, say that they can't stop eating this!

I think that this cookie was delicious an amazing melt in your mouth one and I love the fact that they are gluten free amazing a big thumbs up for this recipe: )

Absolutely delicious. Although, I found for the biscuits to be well baked and crispy when cold, they needed more baking time that the recipe stated. I cooked for another 10 minutes. A few of them got a slight colour to them, but I didn't mind as they were not doughy in the middle and were crispy.

Is maize cornflour the same as cornflour?
Chelsea Sugar:
Yes, both are ground corn.

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Absolutely lovely. I took it to work and everyone loved it and wanted to know where I got it from.
Going to swap the lemon for Lavender and see how that goes.

Delicious! Definitely a keeper for coeliac and gluten-intolerant biscuit lovers!

Super delicious and just melts in your mouth. This is my new go-to shortbread recipe.

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This is such a good recipe

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