Name: Lemon and cranberry shortbread
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 1
Ingredients: 250g butter, softened; 141.90 gm caster sugar; 2 tsp finely grated lemon rind; 250.00 ml gluten-free plain flour; 97.50 gm rice flour; 75.00 gm almond meal (ground almonds); 187.50 ml dried cranberries, roughly chopped

Lemon and cranberry shortbread

0 Likes

Prep Time:
75 minutes

Cook Time:
15 minutes

Total Time:
90 minutes

Gluten-free lemon cranberry shortbread: Perfect little tea treat.

Ingredients:

250g butter, softened
141.90 gm caster sugar
2 tsp finely grated lemon rind
250.00 ml gluten-free plain flour
97.50 gm rice flour
75.00 gm almond meal (ground almonds)
187.50 ml dried cranberries, roughly chopped

Instructions:

With an electric mixer, whip together butter, sugar, and zest until airy and smooth. Incorporate flours, almond meal, and cranberries. Mix until evenly combined. Shape and knead dough on a lightly floured surface.
Flatten dough to 1cm thickness between two sheets of baking paper. Cut it into a 20cm x 40cm rectangle and transfer to a tray. Chill for 45 minutes until firm. Preheat oven to 180°C/160°C fan-forced and line 2 baking trays with paper.
Trim the dough into 2cm x 8cm rectangles using a small sharp knife. Arrange on the prepared trays and bake for 12 to 15 minutes until light golden. Let them cool on the trays before serving.

We use cookies

Similar Recipes

Cranberry and lemon quinoa bars

Pear Honey Cranberry Sauce

Cranberry and lemon meringue pies

Homemade Pink Lemonade

Lemon Ginger Cranberry Applesauce