Gluten-free lemon shortbread
ALL too often, coeliac sufferers miss out on delicious baked treats but this gluten-free recipe is suitable for everyone.
Many large supermarkets now have gluten-free sections where you’ll fi nd the fl our and baking powder. Makes 10.
INGREDIENTS
A little oil, for greasing
100g butter
50g golden caster sugar
Zest of 1/2 a lemon, grated
175g gluten-free fl our
1/2 teaspoon gluten-free baking powder
METHOD
1) Preheat the oven to 190C/170C fan/ gas 5 and lightly grease a baking sheet with oil.
2) Soften the butter for a few seconds in the microwave and beat.
3) Cream the softened butter together with the sugar and lemon zest until the mixture is light and fluffy.
Many large supermarkets now have gluten-free sections
4) Stir in the fl our and baking powder and mix together to make dough. Divide the dough into 10 balls and press each fl at with the tip of a knife. Chill in the fridge for 15 minutes.
5) Transfer to the oven and bake for 12-15 minutes until golden brown.
6) Remove from the oven and after 2 minutes, release the shortbread from the baking tray with a fl at knife. Cool on a rack before serving.
