celebrating 130 years 1884-2014

Lemon Shortbread - Gluten Free

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

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

    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


    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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Average Rating
(6 reviews)

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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