Gluten-free lemon shortbread rounds

(98 ratings)
Gluten-free lemon shortbread rounds
Gluten-free lemon shortbread rounds
  • Makes: 10-12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Beautifully quick and simple to make, these gluten-free lemon shortbread rounds have a zingy, buttery flavour and a lovely crumbly texture. Great as a gift for a gluten-free friend or relative, they look lovely stacked up and tied with a ribbon or packaged in a cellophane bag. If you're feeling really creative, have a go at decorating them with a citrusy icing too.


  • 250g gluten-free flour, eg, Doves Farm
  • Pinch of salt
  • 150g butter
  • 90g caster sugar
  • Zested rind of 1 lemon

You will need:

  • Baking sheet, lined with baking parchment

For extra sweet shortbread, try removing the lemon zest and adding a handful of your favourite chocolate chips.


  1. Set the oven to 180C/350F/Gas Mark 4.
  2. Tip the flour and salt into a bowl and rub the butter into them. Stir in the sugar and lemon rind. Mix the ingredients until they start to bind together to form a dough.
  3. Shape the dough into a cylinder shape, about 6-7cm in diameter, and cut into rounds about 1cm thick. Place them on the lined baking sheet.
  4. Bake for 10-15 mins, or until they start to turn lightly golden. Remove from the oven and leave them to cool on the baking sheet for a few mins. Transfer to a wire rack to cool completely.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 210(kcal)
  • Fat 12.0g
  • Saturates 7.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(98 ratings)

Your comments

Emma Porter

Awful recipe!! Why did I not check comments. There's no binding agent it's just like crumble topping. Needs an egg or something.

Helen Coombs

Plain or self-raising flour?


Delicious biscuits, crumbly and buttery....perfect shortbread. Cooked exactly as the recipe with no issues.

Millie Barnes

HORRIBLE recipe! I am a Professional Chef who speializes in gluten free baking. This recipe needed to bake way longer, never really browned right, and crumbled to pieces as I tried to remove them from the cookie sheet. Obviously no one tested this recipe before posting!


I usually cook my regular shortbread rounds, of the same dimensions, for around 50-60 minutes in a fan oven at 130°c (standard oven 140-150°c, USA 250-260°F). They come out beautifully cooked; firm, golden and crumbles on biting into buttery naughtiness.


? Please cut/change the 'music' to the video on how to line a tin

Lisa Livingstone

wish I had read your comments before I made it !! Agree it took at least 30 mins to get even slightly golden and spread. Leaving to cool so fingers crossedI have something lol

disappointed cook

I found this recipe terrible. The shortcake spread so as to cook in one piece and even after 15 mins didn't seem to be cooked and was very crumbly and broke up when handled. Would not cook again - a waste of ingredients when you end up with is crumbs.

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