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I have been going through an old hand-written recipe book from when my husband first went gluten-free and my daughter was dairy-free, so many treasures in there! Unfortunately, I have not written where I got these recipes from, or whether they are mine or adapted! So I can't give credit, but I also can't take credit... but I am pretty excited by this find, as there are so many recipes I had forgotten about, and am excited to retry and share with you all! This is the second recipe, and I made this today - my kids and hubby couldn't get enough of it, I was literally smacking their hands away!

This recipe is gluten-free, dairy-free, egg-free and nut-free; it is also safe for those who follow a vegan diet.

Yields25 Servings
Category, , , , , , , DifficultyBeginnerPrep Time10 minsCook Time30 minsTotal Time40 mins

 250 g Softened DF Spread (not melted)
 2 cups * GF Flour
 2 tsp Xanthan Gum
 0.75 cup Icing Sugar
 Zest of 1 lemon*

1

Preheat oven to 150oC.

2

Mix all ingredients in a food processor, and mix until smooth and well combined.

* GF Flour = you can swap this out for 1.5c Cornflour and 0.5c Rice flour.
* Lemon = I added lemon juice to the biscuits today, about 2-3 tablespoons and then added an extra 1/4c flour to the mixture... mix everything together first, and then add the extra flour a bit at a time, until the dough is no longer sticky.

3

Roll the dough out into a flour-dusted bench to about a 1cm thickness.

4

Cut into fingers or press out shapes with cookie cutters.

5

Place on a baking tray lined with baking paper, and prick with a fork.

6

Bake for 30-35 minutes, until pale but crisp.

Cool on a wire rack and store in an airtight container!

Ingredients

 250 g Softened DF Spread (not melted)
 2 cups * GF Flour
 2 tsp Xanthan Gum
 0.75 cup Icing Sugar
 Zest of 1 lemon*

Directions

1

Preheat oven to 150oC.

2

Mix all ingredients in a food processor, and mix until smooth and well combined.

* GF Flour = you can swap this out for 1.5c Cornflour and 0.5c Rice flour.
* Lemon = I added lemon juice to the biscuits today, about 2-3 tablespoons and then added an extra 1/4c flour to the mixture... mix everything together first, and then add the extra flour a bit at a time, until the dough is no longer sticky.

3

Roll the dough out into a flour-dusted bench to about a 1cm thickness.

4

Cut into fingers or press out shapes with cookie cutters.

5

Place on a baking tray lined with baking paper, and prick with a fork.

6

Bake for 30-35 minutes, until pale but crisp.

Cool on a wire rack and store in an airtight container!

Lemon Shortbread [GF DF EF NF VEG V]