Gluten-Free Lemon Almond Shortbread
A zesty and delicious shortbread with a buttery melt-in-your-mouth texture. It’s gluten-free and with a slightly unusual flavour combination that’s just sweet mouth joy!
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Pre-heat oven: 185°C / 165°C (fan) / Gas Mark 4 ½ / 365°F
Cream together the butter, icing sugar and caster sugar, until fluffy and fully combined.
Add in the remaining ingredients and mix together to form large crumbs.
At this stage you can then use your hands to press the crumbs together into a large ball of dough and lightly knead until smooth.
Roll the dough into a log, roughly 5-7cm in diameter.
Wrap the log in cling film and refrigerate for 30mins or up to a few days if making in advance.
Slice the log into roughly 2cm thick rounds and separate out onto a lined baking sheet. Leave at least a few centimetres between discs for the biscuits to spread as they cook.
Bake for 10-12 minutes until lightly golden brown at the edges. The biscuits will be hot and soft when they come out, but will firm up as they cool.
Calories: 144kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.