Lemon and cranberry shortbread

Recipe: Lemon And Cranberry Shortbread

Ingredients

  • 250g butter, softened
  • 2/3 cup caster sugar
  • 2 teaspoons finely grated lemon rind
  • 1 cup gluten-free plain flour
  • 3/4 cup rice flour
  • 3/4 cup almond meal (ground almonds)
  • 3/4 cup dried cranberries, roughly chopped

Instructions

  1. Using an electric mixer, beat butter, sugar and rind until light and fluffy. Add flours, almond meal and cranberries. Stir to combine. Knead dough on lightly floured surface.
  2. Roll dough out between 2 sheets baking paper until 1cm thick. Cut into a 20cm x 40cm rectangle. Slide pastry onto a tray.
  3. Refrigerate for 45 minutes or until firm. Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
  4. Using a small sharp knife, cut dough into 2cm x 8cm rectangles. Place on prepared trays. Bake for 12 to 15 minutes or until light golden.
  5. Cool on trays. Serve.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)