Vickys Lemon Shortbread, Gluten, Dairy, Egg & Soy-Free

1. 1

   Sift the flour, rice & xanthan gum into a bowl then stir in the caster sugar and zest

2. 2

   Rub in the butter and knead lightly to make a smooth dough.

3. 3

   Don't overwork it

4. 4

   Cover and chill for 30 minutes

5. 5

   Lightly grease a 7 inch flan tin.

6. 6

   Press the dough evenly into the tin

7. 7

   Prick it all over with a fork then mark into 8 wedges

8. 8

   Chill for another 15 minutes and meanwhile preheat the oven to gas 4 / 180C / 350F

9. 9

   Bake for 35-40 minutes or until a pale golden colour

10. 10

    Sprinkle over with the demerara sugar and let cool in the tin for 5 minutes before transferring to a wire rack

11. 11

    Cut into wedges using the guide lines and store in a lidded container

* Per serving · 4 servings · Values may vary.

No additional tips available.