Gluten-free lemon shortbread rounds

(106 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.

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