Lemon Shorties (Gluten Free)

If you love shortbread and lemon, this recipe from my friend Ruth is just for you.

It's a nice, quick, easy recipe that you can whisk up in a moment (well 20 minutes anyway).

You really won't believe how good these are until you try them.

Just a word of warning - DO NOT try them before they are cool. They taste absolutely horrible before they cool.

I did, and I was tempted to throw the entire batch in the bin. Then, I decided to be patient and listen to what Ruth told me - wait until they are cool to sample.

I can tell you, it was worth the wait.

Butter or Butter Substitute

I just wanted to talk a little about butter. Even though I'm allergic to dairy, I can still eat butter. Apparently, it's something to do with the way that butter is made, and it's quite common.

If you aren't as lucky as me, and you need to substitute, you should be able to use any butter substitute here. My substitute of choice is Olivani but please feel free to try any other product.

Size

I make these quite small. I like tiny cookies. You could make them larger but I find that a teaspoonful is enough to make a reasonable sized ball.

Just a tip, if your hands are hot, the mixture will stick to your hands so run them under cold water if this happens.

Ingredients:

Method:

  1. Cream the butter, sugar and lemon zest until light and fluffy.
  2. Gradually add the flour and lemon juice, mixing well between each addition.
  3. Roll teaspoonfuls into balls, place on a baking tray lined with baking paper and press lightly with a fork.
  4. Bake at 175 degrees celsius for approximately 15 minutes.
  5. Leave to cool on the trays.

Note: Don't be tempted to taste them until they are cool.  They will taste dry and horrible and you'll want to throw the whole batch out but once they are cool they are wonderful.

September 24, 2012