Gluten free lemon shortbread with lemon icing

    Gluten free lemon shortbread with lemon icing

    4saves
    1hr18min


    1 person made this

    About this recipe: The combination of buttery shortbread topped with a tart lemon glaze makes these biscuits a delight to eat! No one will believe they are gluten free.

    fioa County Dublin, Ireland

    Ingredients
    Makes: 15 biscuits

    • Lemon shortbread
    • 175g gluten free flour
    • 1/2 teaspoon xanthan gum
    • 2 tablespoons cornflour
    • 75g sugar
    • 1 pinch salt
    • 2 teaspoons finely grated lemon zest
    • 115g butter, softened
    • Lemon glaze
    • 60g icing sugar
    • 2 teaspoons lemon juice, freshly squeezed

    Method
    Prep:25min  ›  Cook:8min  ›  Extra time:45min cooling  ›  Ready in:1hr18min 

    1. Preheat oven to 180 C / Gas 4. Line a large baking tray with baking parchment. Set aside.
    2. Mix flour, xanthan gum, cornflour, sugar and salt in a food processor bowl. Pulse until well mixed. Add lemon zest; pulse to mix.
    3. Add softened butter. Let dry ingredients absorb butter; mix well until all ingredients are combined and create a smooth ball of dough.
    4. Wrap the shortbread dough with cling film and shape into a log about 3cm high and 3cm wide. Chill the log in the fridge for at least 45 minutes.
    5. Remove from the fridge and cut log into 1/2cm thick slices. Place shortbread biscuits on lined baking tray; bake in preheated oven for 8 minutes, or until set in the centre and golden underneath.
    6. Remove from the oven. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
    7. Lemon glaze:

    8. Mix icing sugar with lemon juice. Add more lemon juice, 1/2 teaspoon at a time, for desired consistency: it shouldn't be too runny or too thick.
    9. Gently dip the top side of the shortbread biscuits into the lemon icing; flip them back over and set on a wire rack on top of a baking tray to set. The excess icing will drip down into the tray.

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