Currently, my favourite thing to do on a Saturday morning, is to take myself off to our local M&S store, head to their cafe and grab myself a flat white and packet of gluten free lemon shortbread biscuits. The lemon shortbread biscuits have become a slight obsession of mine. I generally buy at least one extra pack to take home with me.
I’m not on my own with the M&S lemon shortbread obsession, Neil’s a fan too! So I need to be prepared to share the packs I bring home.
This all butter lemon shortbread recipe is TOTALLY inspired by my love of M&S lemon shortbreads and wanting to replicate the biscuits I enjoy SO much.
The original shortbread recipe I used to make these lemon shortbread biscuits came from the rather wonderful site, Baking with Granny. I adapted Granny’s shortbread recipe to make my shortbread gluten free, and added lemon zest and juice to give that all important lemony zing to these yummy buttery biscuits.
I have to say I was thrilled with how well these lemon shortbread biscuits turned out. Classic melt in your mouth shortbread, with just the right balance of aromatic fresh lemon and a glorious sugary crunch!
Ingredients
150g (5oz) salted butter, softened
75g (3oz) caster sugar (plus a little extra to sprinkle over the biscuits before baking)
Finely grated zest of 2 lemons (and 1 dessertspoonful of lemon juice)
25g (1oz) cornflour (check no gluten containing ingredients or gluten related may contain warning)
200g (7oz) gluten free plain flour
1 level teaspoon xanthan gum
Method
Line 2 20 x 30 cm baking trays with greaseproof paper. Or alternatively, you could use something similar to these, which I love, and require no lining.
In a large bowl cream together the softened butter and sugar.
Add the lemon zest and stir through.
Sift in the gluten free flour, cornflour and xanthan gum and mix with a large spoon.
Add the lemon juice and then get your hands in to bring the mixture together.
Transfer the shortbread dough onto a clean surface that’s been lightly dusted with gluten free flour and knead for a few minutes until it becomes nice and smooth. Kneading makes the dough much easier to handle.
Lightly dust a rolling pin with gf flour and roll out the dough until it’s about 1cm thick.
Using a cutter (I used a 7 x 4 cm rectangular one) cut out the shortbread biscuits. Bring any remaining dough together and repeat until it’s all used up. Shape by hand any odd piece you’re left with.
Place the shortbreads onto the prepared trays, gently prick the tops with a fork (don’t fully pierce), and slip them into the fridge to chill for at least ½hr. I’ve chilled them for as long as 5 hours and they turned out fab!
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Remove the shortbreads from the fridge and sprinkle each biscuit with caster sugar and pop them into the oven.
Bake for 15-17 minutes or until the biscuits are golden brown around the edges.
Remove from the oven and allow to cool completely on the tray before transferring them onto a plate to enjoy straight away, or squirrel away in an airtight container for safe keeping.
Recipe notes and suggestions:
The lemon shortbread biscuits are best stored in an airtight container, where they’ll keep well for at least a week.
To make life MUCH easier, weigh you butter, cover and leave it out of the fridge for a couple of hours before making the shortbread.
To save wasting the lemons, I tend to slice them and transfer into a sealed container and pop into the freezer. Frozen lemons slices are a lovely addition to a chilled drink.
You can of course make the lemon shortbreads any size or shape you like. Just adjust the baking time accordingly.
I’ve been thoroughly enjoying the lemon shortbreads simply with a cuppa. I think they’d also work well as part of a pudding; maybe served up with some fresh raspberries and a great gluten free vanilla or chocolate ice cream. Or on the side of a homemade creme brûlée perhaps? I know you will have plenty of ideas of your own.
I do hope you get around to making these gluten free lemon shortbread and hopefully the recipe may become a staple in your house. Don’t forget to tag me on Instagram/Facebook should you rustle up a batch.
Credit and thanks for the original recipe that I worked with, must of course go to Amy from Baking with Granny.
For now,
Liz x
P.S. I have another great shortbread recipe on my blog. Here’s the link if you fancy checking it out!