celebrating 130 years 1884-2014

Glazed Lemon Shortbread - Gluten Free

By Chelsea Sugar
Glazed Lemon Shortbread - Gluten Free
20 servings
  • 1 review

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

    250g butter, softened at room temperature
    ½ cup Chelsea Icing Sugar (Gluten Free), sifted
    1½ cups gluten free plain flour
    ⅓ cup rice flour
    2 tsp gluten substitute
    2 Tbsp instant polenta
    ¼ cup nuts (pistachios or flaked almonds), optional

    Lemon Glace Icing:
    1 cup Chelsea Icing Sugar, sifted
    1 Tbsp lemon juice
    1 Tbsp warm water, approximately


    Preheat oven to 160ºC conventional or 140ºC fan forced.

    Beat butter and Chelsea Icing Sugar until light and creamy. Sift together plain flour, rice flour and gluten substitute. Add sifted ingredients and polenta to creamed mixture and beat for further minute or until mixture forms a dough.

    Lightly flour hands and roll level tablespoonfuls of mixture into balls. Place on baking paper-lined trays about 5cm apart. Press down with a metal spatula and decorate with nuts. Place in fridge for 10 minutes to allow to biscuits to become firm.

    Bake for 15 minutes at 160ºC conventional or 140ºC fan forced then increase temperature to 190ºC conventional or 170ºC fan forced and bake for a further 5 minutes, or until a pale golden colour. Cool on baking trays, as biscuits are fragile when warm.

    Lemon Icing: Combine Chelsea Icing Sugar, lemon juice and water to make a thin icing.

    When biscuits are cold, place on cooling rack and drizzle with lemon icing. Allow icing to set.

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twenty out of twenty awesome

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