Lemon & Lime Shortbread

Gluten Free

Makes: 20

INGREDIENTS

¾ cup (95g) FreshLife Cornmeal Flour, sieved

1 cup (140g) FreshLife Rice Flour, sieved

½ cup (110g) caster sugar

175g butter, softened

1 tsp lemon zest

1 tsp lime zest

METHOD

  • Pre-heat oven to 150°C. Cover two biscuit trays with baking paper.

  • Combine the cornmeal flour, rice flour and sugar in a medium-large bowl.

  • Add the butter and zest. Mix with hands until a soft dough forms. If you feel that it's too wet, just add a little more cornmeal or rice flour.

  • Cover and refrigerate for one hour.

  • On a lightly floured surface, roll dough to 1cm thickness and cut out 5-6cm rounds using a cutter. Place on the prepared trays, 5cm apart. Prick each biscuit twice with a fork.

  • Bake for 20-25 minutes or until edges are lightly browned. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.

 
Gluten Free, Baking, GiftingSarah BlazeyRice Flour, Cornmeal Flour