Easter/ Gluten-Free Lemon Shortbreads

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Spring has sprung (kind of!) Okay, so it’s still pretty cold but the sun has been out which makes all of the difference, I ditch the buckets of soup I’ve been consuming all winter and start devouring meals that are little less stodgy and considerably less beige. I always associate citrus flavours with this season, especially lemon, and seeing as Easter is only a little over a week away I thought I’d bake something light and easy and that little ones can get involved with too.

I have a lot of gluten-free pals over here and, after my bread heavy posts over the last few months, I wanted to make something you didn’t all have to substitute ingredients for and what not. I love shortbread with a cup of hot tea and if you haven’t showered yourself in the sugar coating by the end of it then you haven’t done it right.

I used Jamie Oliver’s recipe for his citrus shortbread, but I only used the zest and juice of a lemon and added in a dash of orange blossom extract. I made two versions too, a plain one for the kiddies and a hot toddy glazed batch for the adults.

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ORIGINAL RECIPE BY JAMIE OLIVER

  • 200g butter
  • 125g icing sugar
  • zest and juice of lemon
  • teaspoon orange blossom extract
  • 350g gluten-free flour
  • teaspoon gluten-free baking powder
  • granulated sugar, to serve
  • food colouring/ icing sugar/ water, to drizzle (optional)

FOR THE HOT TODDY GLAZE

  • teaspoons whisky
  • 1/2 teaspoon lemon juice
  • teaspoon honey
  • tablespoons icing sugar
  • sugar, to serve

1) In a bowl, cream together the butter, sugar, zest, lemon juice and orange extract until soft and pale.

2) Sift in the flour and baking powder and gently fold so it has just combined. Bring together with your hands.

3) On a lightly floured surface, roll out the dough until roughly 1 cm thick. Cut out your shapes and place on a parchment lined baking tray. Pop in the fridge for 20 minutes to chill.

4) Preheat the oven to 190c.

5) When chilled, bake for 12-15 minutes until crisp. The biscuits should still be pale.

6) Leave on the tray for 5 minutes before sprinkling with sugar and leaving to cool completely.

7) To make the hot toddy glaze, combine all of the ingredients and a little water if it is too thick. Drizzle over the cooled biscuits and sprinkle over some more sugar.

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8 thoughts on “Easter/ Gluten-Free Lemon Shortbreads

  1. Ah these sound amazing! I’m getting into citrus flavoured this over the past year and these sound amazing!! Would brandy work instead of whisky do you think? I have an Easter recipe to post but been putting it off as been off sick with an awful cold. Been eating it though 😉

  2. Pingback: Easter Round-Up |

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