Gluten free lemon and thyme shortbread
Buttery, crumbly shortbread with lemon zest and a little thyme. Only five ingredients and no egg.
- Time45 min
- LevelEasy
- Costabout £0.15 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Line a 20 cm square tin with baking paper.
- 2
Mix the flour, rice flour, sugar, lemon zest and thyme in a bowl. Rub in the butter until the mixture clumps together, then squeeze it into a dough.
- 3
Press the dough evenly into the tin and prick all over with a fork. Mark into 16 fingers with a knife.
- 4
Chill for 15 minutes, which helps it keep its shape.
15 min - 5
Bake for 25 to 30 minutes, until pale golden. Do not let it brown.
27 min 30 s - 6
Cut along the marked lines while still warm, then leave in the tin to cool and firm up.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.