Beautifully quick and simple to make, these gluten-free lemon shortbread rounds have a zingy, buttery flavour and a lovely crumbly texture. Great as a gift for a gluten-free friend or relative, they look lovely stacked up and tied with a ribbon or packaged in a cellophane bag. If you’re feeling really creative, have a go at decorating them with a citrusy icing too.

Gluten-Free Lemon Shortbread Rounds

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Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

Servings 10

Ingredients

  

• 250 g gluten-free flour eg, Doves Farm
• Pinch of salt
• 150 g butter
• 90 g caster sugar
• Zested rind of 1 lemon

You will need

• Baking sheet lined with baking parchment

Instructions

 

• Set the oven to 180°C/350°F/Gas Mark 4.
• Tip the flour and salt into a bowl and rub the butter into them. Stir in the sugar and lemon rind. Mix the ingredients until they start to bind together to form a dough.
• Shape the dough into a cylinder shape, about 6-7cm in diameter, and cut into rounds about 1cm thick. Place them on the lined baking sheet.
• Bake for 10-15 mins, or until they start to turn lightly golden. Remove from the oven and leave them to cool on the baking sheet for a few mins. Transfer to a wire rack to cool completely.

Notes

For extra sweet shortbread, try removing the lemon zest and adding a handful of your favourite chocolate chips.