Easy peasy shortbreads

Wheat free, gluten free, egg free, nut free

THIS Dove’s farm recipe is as quick and easy as it looks.The biscuits worked a treat on first attempt – a rare find, I find.

I’ve made them as recommended with lemon zest and juice, and again with a little less lemon, ditching the zest and throwing in a handful of chocolate drops. Next time I’m going to try substituting the lemon for orange. Then we’ll go for a coconut version, too, I think. Ooh, the possibilities…

Ingredients

200g Dove’s Farm gluten free plain white flour

150g butter

100g caster sugar

1 lemon (rind and juice)

or

Juice of 1 lemon & handful of Plamil chocolate drops

Method

Beat the butter and sugar together until smooth, then mix in the flour, lemon rind (as finely grated as possible) and juice. Or  mix in the lemon juice and chocolate drops.

Press the dough – which will feel quote ‘floppy’ – into an oiled baking tray. A fairly shallow one is fine.

Use a knife to cut the dough into rectangles, then use a fork to make holes over the surface of the dough.

Bake for 25 minutes in a 180 degree non-fan or 160 degree fan oven. Remove from the oven and carefully slice through the rectangles and ‘fork’ the holes again.

Leave to cool.

I found the lemon rind turned chewy and crunchy within the biscuits, which some may love and others not so much. You could ditch the lemon altogether for a plain shortbread but my favourite so far has to be the chocolate version, where the choc chips turn gooey within the biscuit crumb.

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