I have these recipes because I have Gluten Intolerent pals too.
Recipe posted by cake_eater
GLUTEN FREE BISCUITS, LEMON SHORTBREAD
Related Nigella Recipes
-
CHICKEN, ALMOND AND PARSLEY SALAD
This came about the way most of my favourite food has come… Read on
-
MEXICAN HOT CHOCOLATE
This is not the first of my Mexican hot chocolates, but I… Read on
Related Community Recipes
-
MARDI'S COCONUT CAKE
This is the version I make for my daughter. It is very moist… Read on
-
Salad Nicoise
A simple, substantial lunch or supper salad with seared tuna… Read on
Ingredients
Switch to Cup Measures- 175 grams butter
- 70 grams caster sugar (plus extra for sprinkles)
- 3 lemons (grated rind)
- 175 grams white rice flour (plus extra for dusting)
- 75 grams ground almonds
Method
- Prehet oven to 180C 350F
- Cream the butter abd sugar until soft. Add sugar and rind and beat until light/fluffy. Add rice flour and almonds and mix well.
- Knead lightly, cover and refrigerate for 1 hour.
- Rollout the dough on a rice floured surface, to a thickness of 5MM. If you find it easier roll between sheets of parchment.
- Stamp into rounds 4mm, place on several baking sheets and bake, about 10-15 minutes until golden. Leave to cool on the tray before cooling on a rack.
- Sprinkle with caster sugar.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries for the nigella.com
Add Commentteam cannot be answered here - please instead submit
any questions as "Kitchen Queries".
Be the first to leave a comment