Vickys Lemon Shortbread, GF DF EF SF NF is the first thing that appears to most people’s thought when it comes to a perfect dish. Today, we will tell you instructions on preparing a tasty Vickys Lemon Shortbread, GF DF EF SF NF.
We hope you got benefit from reading it, now let’s go back to vickys lemon shortbread, gf df ef sf nf recipe. You can have vickys lemon shortbread, gf df ef sf nf using 7 ingredients and 9 steps. Here is how you achieve it.
First of all, here are the ingridients that you should ready to serve Vickys Lemon Shortbread, GF DF EF SF NF:
- Use 150 grams of brown rice flour.
- You need 25 grams of ground rice.
- Prepare 75 grams of golden caster sugar.
- Prepare 1/4 tsp of xanthan gum.
- Take of grated zest of 1 lemon.
- Provide 125 grams of dairy-free spread/butter such as Vitalite sunflower spread or gold foil Stork marg block.
- Use 1 tbsp of demerara sugar.
After preparing the ingridients, now we are set to make our delightful 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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Recipe : Vickys Lemon Shortbread, GF DF EF SF NF
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