Chelsea

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Almond and Lemon Shortbreads - Gluten Free

By Chelsea Sugar
Almond and Lemon Shortbreads - Gluten Free
20 servings
  • 1 review

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves
    20
Ingredients

    1¼ cups (175g) raw almonds
    ½ cup (125g) butter, room temperature
    2 Tbsp Chelsea Raw Caster Sugar
    Zest of 2 lemons
    1 cup (150g) gluten free plain flour, sifted
    ¼ tsp sea salt
    ½ cup (75g) Chelsea Icing Sugar
    Chelsea Icing Sugar extra, for dusting

Method

    Preheat oven to 180ºC conventional (160ºC fan forced).
    Place almonds in food processor and process until finely ground, place in bowl when finished.
    Combine butter, caster sugar and lemon zest in food processor and process until creamy and pale. Add flour, salt and ground almonds process a further 30 seconds or until mixture forms a dough.
    Roll heaped tablespoons of mixture into balls.
    Place icing sugar in a bowl and gently roll biscuits until they are covered. Place onto baking paper-lined trays and bake for 20-25 mins. Biscuits will crack on top when cooking (this is ok).
    Remove biscuits from oven and while still hot dust with extra icing sugar.

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Reviews

Average Rating
41
(1 review)


These biscuits are delicious

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