Gluten-free Citrus shortbread by Jamie Oliver

I had a packet of Gluten-free flour in the cupboard and I had no idea of what to do with it, till my Bible-study group had a gathering recently and my special need had created a small mayhem during the study time .The host had acted quickly to spare us of any further embarrassment.

To thank the host, I decided to use the Gluten-free flour to make a snack for them cause the host required to be on gluten-free diet.

Recipe by by Jennifer McLaughlin
Ingredients

Serves   20

200 g butter, softened

125 g icing sugar

the grated zest of 1/2 orange

the grated zest of 1 lemon

the grated zest of 1 lime

350 g gluten-free flour

1 tsp gluten-free baking powder

sugar, to serve


Method


Preheat the oven to 190C/gas 5. Grease a flat baking tray, then line with a sheet of baking paper. 

Beat the butter, then cream it with the icing sugar and all the zests until light and fluffy. Fold in the flour and baking powder, then use your hands to form a dough – do not overmix. 

For rectangular shortbread, roll out to about 1cm thick and cut into fingers. For round biscuits, roll into 20 even-sized balls. Prick the surface of each. Reroll any scraps and repeat. 

Put your shortbread onto the tray, then chill in the fridge for 10–15 minutes, before baking in the oven for 12–15 minutes until pale and crisp. 

Remove from the oven and allow to cool for 5 minutes, then transfer to a cooling rack and sprinkle with sugar. This shortbread will keep for up to a week in an airtight container.


Read more at http://www.jamieoliver.com/recipes/recipe/gluten-free-citrus-shortbread/#Dby8de1XApO4lZgc.99O4lZgc.99