Recipe of Speedy Vickys Lemon Shortbread, GF DF EF SF NF
Vickys Lemon Shortbread, GF DF EF SF NF Recipe
Hello, I am Joan. Today, I will show you a way to prepare vickys lemon shortbread, gf df ef sf nf recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it's super satisfying.
Vickys Lemon Shortbread, GF DF EF SF NF Recipe
Vickys Lemon Shortbread, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Vickys Lemon Shortbread, GF DF EF SF NF is something that I've loved my whole life.
Vickys Lemon Shortbread, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It's appreciated by millions every day. Vickys Lemon Shortbread, GF DF EF SF NF is something that I have loved my entire life. They're fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook vickys lemon shortbread, gf df ef sf nf using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Lemon Shortbread, GF DF EF SF NF:
- Take 150 grams of brown rice flour.
- Make ready 25 grams of ground rice.
- Make ready 75 grams of golden caster sugar.
- Take 1/4 tsp of xanthan gum.
- Take of grated zest of 1 lemon.
- Take 125 grams of dairy-free spread/butter such as Vitalite sunflower spread or gold foil Stork marg block.
- Prepare 1 tbsp of demerara sugar.
Steps to make Vickys Lemon Shortbread, GF DF EF SF NF:
- Sift the flour, rice & xanthan gum into a bowl then stir in the caster sugar and zest.
- Rub in the butter and knead lightly to make a smooth dough. Don't overwork it.
- Cover and chill for 30 minutes.
- Lightly grease a 7 inch flan tin. Press the dough evenly into the tin.
- Prick it all over with a fork then mark into 8 wedges.
- Chill for another 15 minutes and meanwhile preheat the oven to gas 4 / 180C / 350°F.
- Bake for 35 - 40 minutes or until a pale golden colour.
- Sprinkle over with the demerara sugar and let cool in the tin for 5 minutes before transferring to a wire rack.
- Cut into wedges using the guide lines and store in a lidded container.
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