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.

By Nici Wickes
  • 40 mins cooking
  • Makes 15 pieces
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  • 230 gram butter, softened to room temperature
  • 3/4 cup icing sugar
  • 1 3/4 cup gluten-free flour (Nici use Edmonds)
  • zest of 2 lemons
  • 1/2 teaspoon 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.


Try this recipe with orange zest and 1 tbsp poppy seeds. They will stay fresh in an airtight container for at least a week.

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