How to Prepare Yummy Vickys Lemon Shortbread, GF DF EF SF NF

Vickys Lemon Shortbread, GF DF EF SF NF. Recipe: Delicious Vickys Halloween 'Poisoned' Candy Apples GF DF EF SF NF. Vickys Fruity Halloween Spiders GF DF EF SF NF. This cook & review of the lemon shortbread bar mix from Trader Joe's turned out really yummy. Please LIKE, SHARE, COMMENT, and SUBSCRIBE. When I made these vegan lemon shortbread cookies for the huge cookie swap hosted by Love & Olive Oil, I expected that I would have more time for my school work so that I would be able to actually experiment with these cookies.

Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) While the shortbread is baking, prepare icing. Mix all ingredients together, adding lemon juice until a desired consistency is reached. You can have Vickys Lemon Shortbread, GF DF EF SF NF using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vickys Lemon Shortbread, GF DF EF SF NF

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

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. I love the icing on these, it sets really well and tastes delicious! Phil Vickery's cardamom shortbreads are the perfect biscuits for dipping in tea or wrap up as a Christmas food gift.

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.

Shortbreads are always a favourite, let alone these that have a little extra something in them! Any GF icing sugar will do. I thought I would post this, as none of the Zaar shortbread recipes show up under GF. This recipe comes from the Chelsea Sugar website, as they are now using maize cornflour for their icing sugar base. Rich shortbread is easy to prepare and keeps for several days in an airtight container.