Gluten-free lemon shortbread rounds recipe

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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.

gluten free lemon-shortbread-rounds
(Image credit: TI Media)
  • healthy
Makes10–12
SkillEasy
Preparation Time25 mins
Cooking Time15 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories197 Kcal10%
Sugar7.7 g9%
Fat10.5 g15%
Saturated Fat6.6 g33%
Salt0.28 g
Protein1.1 g2%
Carbohydrates24.3 g9%
Salt0.28 g

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.

Ingredients

  • 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

WEIGHT CONVERTER

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to
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Method

  1. Set the oven to 180°C/350°F/Gas Mark 4.
  2. 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.
  3. 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.
  4. 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.

Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.