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.
1 person made this
Makes: 15 biscuits
175g gluten free flour
1/2 teaspoon xanthan gum
2 tablespoons cornflour
1 pinch salt
2 teaspoons finely grated lemon zest
115g butter, softened
60g icing sugar
2 teaspoons lemon juice, freshly squeezed
Directions Preparation:25min › Cook:8min › Extra time:45min › Ready in:1hour18min
Lemon Shortbread: Preheat oven to 180 degrees C. Line a large baking tray with baking paper. Set aside.
Mix flour, xanthan gum, cornflour, sugar and salt in a food processor bowl. Pulse until well mixed. Add lemon zest then pulse to mix.
Add softened butter. Let dry ingredients absorb butter then mix well until all ingredients are combined and create a smooth ball of dough.
Wrap the shortbread dough with plastic wrap and shape into a log about 3cm high and 3cm wide. Chill the log in the fridge for at least 45 minutes.
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.
Remove from the oven. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Lemon Glaze: 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.
To Assemble: Gently dip the top side of the shortbread biscuits into the lemon icing then 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.