Lemon Shortbread

Ingredients

  1. 100g dairy-free margarine – ideally pure sunflower spread
  2. 50g golden icing sugar
  3. Zest of 1 lemon
  4. 150 g plain gluten-free flour
  5. 50 g ground rice
  6. 2 tablespoons demerara sugar

Procedure

Preheat the oven to 190°C (170°C fan) and line a baking sheet with parchment paper.  Beat the margarine and sugar until light and fluffy.  Stir in the lemon zest.  Then add the flour and ground rice and mix until they form lumps.

Knead the cookie dough with your hands until homogeneous and smooth.  Place on a smooth work surface or wooden board and roll the cookie dough into a thick sausage shape, about 18 cm long.

Sprinkle the work surface or board with Demerara Sugar, then roll out the cookie dough until well coated .  Cut into 15 circles (they will be about 1cm thick) and then lay flat on the baking sheet. Bake for 18-20 minutes or until golden brown.  Remove from the oven and place on a wire rack to cool before serving.

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