Icing Sugar
Icing sugar can also be...
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Biscuits
Lemon Shortbread - Gluten Free
20 mins
25 mins
Easy
12
Rice flour gives this gluten free lemon shortbread recipe a lovely melt in the mouth texture.
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- Ingredients
- Method
Ingredients
- 250g butter, softened but not melted
- 1 ½ cups maize cornflour
- ¾ cup rice flour
- ¾ cup Chelsea Icing Sugar
- 1 tsp grated lemon rind
Chelsea Products in Recipe
Reviews
17
What did you think of this recipe?
Muff1n
Iv made these 4 times . First time didn't have enough cornflour so used custard powder..wow game changer. Now iv done the same every other time..about 1.4c custard powder instead of all cornflour. We love them. Just measure the butter correct and you'll get to roll them out and shape them.
5
Tracey Dickinson
Absolutely delicious. Although, I found for the biscuits to be well baked and crispy when cold, they needed more baking time that the recipe stated. I cooked for another 10 minutes. A few of them got a slight colour to them, but I didn't mind as they were not doughy in the middle and were crispy.
4
Janice
Absolutely lovely. I took it to work and everyone loved it and wanted to know where I got it from.Going to swap the lemon for Lavender and see how that goes.
5
M
Delicious! Definitely a keeper for coeliac and gluten-intolerant biscuit lovers!
5
Leah
This is the only shortbread I make now. I've had so many people try it and love it! I've even had a couple of people, who don't normally like shortbread, say that they can't stop eating this!
5
Jay
These melted into a puddle on the tray so I had to use a spoon. Tasted great though.
1
Cheryl Riddell
Tried this today - too soft couldn't use cookie cutter or a floured knife , added more ingredients , just far too soft. Sorry but wouldn't try this one again after going to buy all the ingredients for gluten free.
2
Giulia
I made these using margarine since I can't eat butter and they were divine. Agree with some of the other reviews that the cooking time should be more like 35 minutes. I struggled to work the dough and wondered if I should have put the dough in the fridge for a bit before rolling it. If you use margarine instead of butter I would suggest using just 200g of it plus leave dough in fridge an hour or so.
5
Lila
I think that this cookie was delicious an amazing melt in your mouth one and I love the fact that they are gluten free amazing a big thumbs up for this recipe: )
5
Sara
Is maize cornflour the same as cornflour?Chelsea Sugar:Yes, both are ground corn.
3
Method
Preheat oven to 150°C. : Mix all ingredients in a food processor until smooth and well combined. Roll dough on a maize cornflour dusted surface to a 1cm thickness. Cut into fingers or press out shapes using cookie cutters. Place on a baking tray and prick with a fork. Bake for 25 - 30 minutes until pale but crisp (longer slower baking is the trick with shortbread). Cool on a wire rack and store in an airtight container.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
17
What did you think of this recipe?
Muff1n
Iv made these 4 times . First time didn't have enough cornflour so used custard powder..wow game changer. Now iv done the same every other time..about 1.4c custard powder instead of all cornflour. We love them. Just measure the butter correct and you'll get to roll them out and shape them.
5
Tracey Dickinson
Absolutely delicious. Although, I found for the biscuits to be well baked and crispy when cold, they needed more baking time that the recipe stated. I cooked for another 10 minutes. A few of them got a slight colour to them, but I didn't mind as they were not doughy in the middle and were crispy.
4
Janice
Absolutely lovely. I took it to work and everyone loved it and wanted to know where I got it from.Going to swap the lemon for Lavender and see how that goes.
5
M
Delicious! Definitely a keeper for coeliac and gluten-intolerant biscuit lovers!
5
Leah
This is the only shortbread I make now. I've had so many people try it and love it! I've even had a couple of people, who don't normally like shortbread, say that they can't stop eating this!
5
Jay
These melted into a puddle on the tray so I had to use a spoon. Tasted great though.
1
Cheryl Riddell
Tried this today - too soft couldn't use cookie cutter or a floured knife , added more ingredients , just far too soft. Sorry but wouldn't try this one again after going to buy all the ingredients for gluten free.
2
Giulia
I made these using margarine since I can't eat butter and they were divine. Agree with some of the other reviews that the cooking time should be more like 35 minutes. I struggled to work the dough and wondered if I should have put the dough in the fridge for a bit before rolling it. If you use margarine instead of butter I would suggest using just 200g of it plus leave dough in fridge an hour or so.
5
Lila
I think that this cookie was delicious an amazing melt in your mouth one and I love the fact that they are gluten free amazing a big thumbs up for this recipe: )
5
Sara
Is maize cornflour the same as cornflour?Chelsea Sugar:Yes, both are ground corn.
3
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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