Jamie Magazine
By Jennifer McLaughlin
30 mins
Super easy
serves 20
Recipe From
Ingredients
200g butter, softened
125g icing sugar
Grated zest of ½ orange
Grated zest of 1 small lemon
Grated zest of 1 lime
350g gluten-free flour
1 tsp gluten-free baking powder
Sugar, to serve
Method
This melt-in-the-mouth gluten-free treat is perfect for afternoon tea with your favourite hot drink.
- Preheat the oven to 190°C/375°F/gas 5. Grease a flat baking tray, then line with a sheet of baking paper.
- Beat the butter, then grate in the orange, lemon and lime zests. Cream the butter and zests with the icing sugar until light and fluffy.
- Fold in the flour and baking powder, then use your hands to form a dough – do not overmix.
- For rectangular shortbread, roll out to about 1cm thick and cut into fingers. For round biscuits, roll into 20 even-sized balls. Prick the surface of each. Reroll any scraps and repeat.
- Put your shortbread onto the tray, then chill in the fridge for 10 to 15 minutes, before baking in the oven for 12 to 15 minutes until pale and crisp.
- Remove from the oven and allow to cool for 5 minutes, then transfer to a cooling rack and sprinkle with sugar. This shortbread will keep for up to a week in an airtight container.
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