Gluten free lemon shortbread rounds
Buttery, sandy shortbread with bright lemon zest that snaps cleanly and keeps for days.
- 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
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Method
- 1
Heat the oven to 160°C (140°C fan). Line a baking tray.
- 2
Rub the lemon zest into the 75 g sugar with your fingers until it smells strongly of lemon.
- 3
Beat the butter and zested sugar until soft. Stir in both flours and the cornflour until it clumps, then squeeze into a smooth dough.
- 4
Roll out to 1 cm thick between two sheets of baking paper. Cut into rounds with a 6 cm cutter and lift onto the tray.
- 5
Prick each with a fork and chill for 15 minutes.
15 min - 6
Bake for 20 minutes until pale gold. Sprinkle with the sugar while warm and cool on a rack.
20 min
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.