Gluten Free Lemon Shortbread Food
GLUTEN FREE LEMON SHORTBREAD
I thought I would post this, as none of the Zaar shortbread recipes show up under GF. This recipe comes from the Chelsea Sugar website, as they are now using maize cornflour for their icing sugar base. Any GF icing sugar will do.
Provided by jackandfiona
Categories Dessert
Time 35m
Yield 35 biscuits
Number Of Ingredients 5
Steps:
- Preheat oven to 150 deg C.
- Soften but do not melt the butter.
- Mix all ingredients in a food processor until smooth and well combined.
- Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.
- Place on a baking tray and prick with a fork.
- Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
- Cool on a wire rack and store in an airtight container.
- For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.
Nutrition Facts : Calories 87.3, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 51, Carbohydrate 8.2, Fiber 0.4, Sugar 2.6, Protein 0.5
GLUTEN FREE LEMON BARS
Awesome Gluten Free Lemon Bars that have the traditional shortbread like crust with the tangy, sweet-sour filling of lemon. This was my Grandmother's recipe that I converted to gluten free. Fantastic on a hot summer day!
Provided by gratefullygf
Categories Bar Cookie
Time 55m
Yield 8 bars, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Mix flour, butter, powdered sugar. Press in ungreased square pan 8x8x2 building up edges. Bake 20 minutes.
- Beat remaining ingredients until light and fluffy. Pour over hot crust and bake about 25 minute
- Cool and cut into 1 1/2 inch squares. Enjoy!
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