Gluten Free Lemon Shortbread

1. 1

   Preheat oven to 150 deg C.

2. 2

   Soften but do not melt the butter.

3. 3

   Mix all ingredients in a food processor until smooth and well combined.

4. 4

   Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.

5. 5

   Place on a baking tray and prick with a fork.

6. 6

   Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).

7. 7

   Cool on a wire rack and store in an airtight container.

8. 8

   For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.

* Per serving · 4 servings · Values may vary.

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