How to Make Delicious Vickys Lemon Shortbread, GF DF EF SF NF

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Ingredients of Vickys Lemon Shortbread, GF DF EF SF NF

1. It's 150 grams of brown rice flour.
2. Prepare 25 grams of ground rice.
3. Prepare 75 grams of golden caster sugar.
4. You need 1/4 tsp of xanthan gum.
5. You need of grated zest of 1 lemon.
6. It's 125 grams of dairy-free spread/butter such as Vitalite sunflower spread or gold foil Stork marg block.
7. It's 1 tbsp of demerara sugar.

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Vickys Lemon Shortbread, GF DF EF SF NF step by step

1. Sift the flour, rice & xanthan gum into a bowl then stir in the caster sugar and zest.
2. Rub in the butter and knead lightly to make a smooth dough. Don't overwork it.
3. Cover and chill for 30 minutes.
4. Lightly grease a 7 inch flan tin. Press the dough evenly into the tin.
5. Prick it all over with a fork then mark into 8 wedges.
6. Chill for another 15 minutes and meanwhile preheat the oven to gas 4 / 180C / 350°F.
7. Bake for 35 - 40 minutes or until a pale golden colour.
8. Sprinkle over with the demerara sugar and let cool in the tin for 5 minutes before transferring to a wire rack.
9. Cut into wedges using the guide lines and store in a lidded container.

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