How to Prepare 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.

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Ingredients of Vickys Lemon Shortbread, GF DF EF SF NF

1. Prepare 150 grams of brown rice flour.
2. You need 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. It's 125 grams of dairy-free spread/butter such as Vitalite sunflower spread or gold foil Stork marg block.
7. Prepare 1 tbsp of demerara sugar.

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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.

Put the flour, spice, sugar, zests and dried fruit into a bowl and stir together. They are light, fluffy, tangy, and taste amazing. They are also super easy to make! I used one lemon for these muffins and now I need to figure out what to do with the rest. Recipe: The Most Lemony of Lemon Muffins.