Gluten Free Lemon Shortbread Biscuits with Raspberry Glaze

Gluten Free Valentines ShortbreadK and I have decided to make a little treat for Papa for Valentines Day! Requirements? We need something gluten free and vegan. I actually made these a while ago, when experimenting with gluten free flour, but had used orange zest instead of lemon and they had turned out pretty good. This time, I thought i’d try with lemons and in the name of Valentines Day, I wanted to go for something pinky, red – hence the raspberry glaze.

 
Prep time
Cook time
Total time
 
Serves: 20
Ingredients
For the shortbread
  • 100g vegan margarine (I use Nuttelex)
  • 50g caster sugar
  • Zest of 1 lemon
  • 175g gluten-free flour
  • ½ tsp gluten-free baking powder

For the glaze
  • 80g raspberries
  • 50g icing sugar
For the shortbread
  1. Preheat oven to 190degrees C / gas mark 5
  2. Beat the margarine, sugar and lemon zest together until light and fluffy.
  3. Then sift in the flour, baking powder and bring it all together to form a dough.
  4. As gluten free dough can be difficult to handle, split it into quarters.
  5. Take each quarter and roll it out to about 1cm thickness and cut out your desired shape, using a knife or biscuit cutter of your choice.
  6. Place the shapes on a non-stick baking tray
  7. Bring together any remaining dough and repeat the roll and cut process so you have minimum wastage.
  8. Repeat with the remaining 3 portions of dough and finally, bring all remaining scraps together, reroll and repeat.
  9. Chill the uncooked biscuits in the fridge for 15-20 minutes and bake the cookies for 10-15 minutes until lightly golden.
  10. Remove from the baking tray and allow to cool.
For the glaze
  1. Wash the raspberries and cook on a low flame for 2-3 minutes until the juices start to ooze out.
  2. Mash with a fork and run the mixture through a sieve 1-2 times until you have a smooth liquid.
  3. Slowly mix together the icing sugar with 1 tablespoon of the raspberry liquid to make your glaze mixture.
  4. Spread approximately ½ teaspoon of the glaze on the surface of each biscuit.

 

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