Gluten-free lemon shortbread rounds recipe

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  • Gluten-free
makes: 10 - 12
Skill: easy
Cost: cheap
Prep: 25 min
Cooking: 15 min

Nutrition per portion

Calories 197 kCal 10%
Fat 10.5g 15%
  -  Saturates 6.6g 33%
Carbohydrates 24.3g 10%
  -  of which Sugars 7.7g 9%
Protein 1.1g 2%
Salt 0.28g 5%
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  • 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.


    • 250g gluten-free flour, eg, Doves Farm
    • Pinch of salt
    • 150g butter
    • 90g caster sugar
    • Zested rind of 1 lemon
    • You will need:
    • Baking sheet, lined with baking parchment


    • 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.

    Top tip for making Gluten-free lemon shortbread rounds

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

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