Gluten Free Biscuits, Lemon Shortbread
A community recipe by cake_eaterNot tested or verified by Nigella.com
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Prehet oven to 180C 350F Cream the butter abd sugar until soft. Add sugar and rind and beat until light/fluffy. Add rice flour and almonds and mix well. Knead lightly, cover and refrigerate for 1 hour. Rollout the dough on a rice floured surface, to a thickness of 5MM. If you find it easier roll between sheets of parchment. Stamp into rounds 4mm, place on several baking sheets and bake, about 10-15 minutes until golden. Leave to cool on the tray before cooling on a rack. Sprinkle with caster sugar.
Prehet oven to 180C 350F Cream the butter abd sugar until soft. Add sugar and rind and beat until light/fluffy. Add rice flour and almonds and mix well. Knead lightly, cover and refrigerate for 1 hour. Rollout the dough on a rice floured surface, to a thickness of 5MM. If you find it easier roll between sheets of parchment. Stamp into rounds 4mm, place on several baking sheets and bake, about 10-15 minutes until golden. Leave to cool on the tray before cooling on a rack. Sprinkle with superfine sugar.
Introduction
I have these recipes because I have Gluten Intolerent pals too.
I have these recipes because I have Gluten Intolerent pals too.
Ingredients
Serves: 30
Metric
Cups
- 175 grams butter
- 70 grams caster sugar (plus extra for sprinkles)
- 3 lemons (grated rind)
- 175 grams white rice flour (plus extra for dusting)
- 75 grams ground almonds
- 6⅙ ounces butter
- 2½ ounces superfine sugar (plus extra for sprinkles)
- 3 lemons (grated rind)
- 6⅙ ounces white rice flour (plus extra for dusting)
- 2⅔ ounces almond meal
Method
Gluten Free Biscuits, Lemon Shortbread is a community recipe submitted by cake_eater and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by ctringham on 22nd June 2015
Show more commentsThanks!! I tried this recipe (replacing the sugar with maple syrup) and my wife loved it.