Recipe: Perfect Vickys Lemon Shortbread, GF DF EF SF NF

Vickys Lemon Shortbread, GF DF EF SF NF. Vickys Lemon Shortbread, GF DF EF SF NF A nice hint of lemon gives a great taste to this shortbread. Vickys Scottish Shortbread, GF DF EF SF NF Good Scottish shortbread but without Jacks allergens! Here is how you cook it. Ingredients of Vickys Pork Steaks with Creamy Garlic Sauce, GF DF EF SF NF. You need of Salt & fresh black pepper.

Put everything into the blender except for the bread. This is important to incorporate the nutritional yeast properly. Vickys Scottish Shortbread, GF DF EF SF NF. You can have Vickys Lemon Shortbread, GF DF EF SF NF using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vickys Lemon Shortbread, GF DF EF SF NF

1. It's 150 grams of brown rice flour.
2. It's 25 grams of ground rice.
3. You need 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 Brandy Snaps and Baskets, GF DF EF SF NF step by step. Make the pizza dough and bake as required before topping - see my recipe for details or use a store bought plain one and follow the directions on the pack. Vickys Pear & Chocolate Cupcakes, GF DF EF SF NF. Put the flour, spice, sugar, zests and dried fruit into a bowl and stir together.

Vickys Lemon Shortbread, GF DF EF SF NF instructions

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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