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Gluten Free Lemon Shortbread

9/28/2013

1 Comment

 
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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
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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
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1 Comment
Inhee
9/28/2013 09:47:05 am

This looks so simple. I love shortbread and often thought of making one myself one day. I always believing that it will be too hard to make but seeing your blog certainly encouraging, even the little hand can make:) How adorable!!!! Great picture and thank you for sharing.

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    Jane & Nic

    Whole food cooking in a very tiny kitchen

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