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Lemon and cranberry shortbread

  • 1:15 Prep
  • 0:15 Cook
  • Makes 50


  • 250g butter, softened
  • 2/3 cup caster sugar
  • 2 teaspoons finely grated lemon rind
  • 1 cup gluten-free plain flour
  • 3/4 cup rice flour
  • 3/4 cup almond meal (ground almonds)
  • 3/4 cup dried cranberries, roughly chopped


  • 1
    Using an electric mixer, beat butter, sugar and rind until light and fluffy. Add flours, almond meal and cranberries. Stir to combine. Knead dough on lightly floured surface.
  • 2
    Roll dough out between 2 sheets baking paper until 1cm thick. Cut into a 20cm x 40cm rectangle. Slide pastry onto a tray. Refrigerate for 45 minutes or until firm. Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
  • 3
    Using a small sharp knife, cut dough into 2cm x 8cm rectangles. Place on prepared trays. Bake for 12 to 15 minutes or until light golden. Cool on trays. Serve.

Source: taste.com.au


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