Some days I just crave to go to a coffee shop and order a buttery biscuit without having to worry about what's in it, or if it is sitting next to nut based cake. On these days, I usually go home via the newsagent, grab a magazine and go home to bake these shortbread biscuits and make a warm cup of tea. These biscuits melt in your, taste 'normal' but aren't filled with gluten, nuts and sickly sweet refined sugar. We all deserve a little indulgence every once in a while. Enjoy x
Gluten Free Lemon Shortbread adapted from this recipe
1/4 cup Rapadura or Coconut sugar
100 grams cornflour
160 grams white rice flour
170 grams cold butter cut into cubes
Rind of half a lemon grated
Place sugar in the thermomix, high speed blender or coffee grinder and grind into a fine powdery sugar. Sift cornflour, rice flour and sugar together in a large bowl. Add butter and and lemon rind and rub together until you form a soft dough (add a little more flour if dough is too soft). Place in the fridge for 30 minutes. Preheat the oven to 160 degrees Celcius and line a tray with baking paper. You can either roll the dough into small balls and press with a folk to make round biscuits or use a cookie cutter to make shapes. If you are using a cutter, roll the dough out on baking paper, cut the shapes, peel the dough from around the biscuits and lift the baking paper onto a tray to bake. Bake in the oven for 25 minutes or until the edges become a very light brown
1/4 cup Rapadura or Coconut sugar
100 grams cornflour
160 grams white rice flour
170 grams cold butter cut into cubes
Rind of half a lemon grated
Place sugar in the thermomix, high speed blender or coffee grinder and grind into a fine powdery sugar. Sift cornflour, rice flour and sugar together in a large bowl. Add butter and and lemon rind and rub together until you form a soft dough (add a little more flour if dough is too soft). Place in the fridge for 30 minutes. Preheat the oven to 160 degrees Celcius and line a tray with baking paper. You can either roll the dough into small balls and press with a folk to make round biscuits or use a cookie cutter to make shapes. If you are using a cutter, roll the dough out on baking paper, cut the shapes, peel the dough from around the biscuits and lift the baking paper onto a tray to bake. Bake in the oven for 25 minutes or until the edges become a very light brown
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