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  • Makes 15
  • 40 mins cook

Gluten-free lemony shortbread

Gluten-free lemony shortbread

Lemony shortbread is a beaut baking option for those following a gluten-free diet as its closed texture lends itself to the use of gluten-free flours. This recipe is good to keep on hand in the tins.


  • 230 g butter, softened to room temperature
  • 3/4 cup icing sugar
  • 1 3/4 cups gluten-free flour (Nici use Edmonds)
  • zest of 2 lemons
  • 1/2 tsp sea salt


  1. Preheat oven to 130oC. Line two oven trays with baking paper.
  2. Cream the butter and icing sugar until pale and fluffy. Sift in the dry ingredients and add the lemon zest and salt. Mix well. Roll into a ball and flatten to a 4cm disc. Wrap and chill for 15 minutes.
  3. Roll out on a well-floured (gluten-free of course) bench and cut into in batons. Transfer to the lined trays. Prick each piece with a fork 3 times. Chill again if it has softened.
  4. Bake for 30-40 minutes. Let the shortbread cool a little before moving to a wire rack.
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