lemon shortbread ⎮ gluten-free

I thought I’d shake things up a bit and share a recipe.


Sometimes a celebration needs an eat that is delicious and easy-peasy-(lemon)-squeezy.
This shortbread steps into the gap, and it is wonderful served with sliced strawberries and honey pecans.

½ cup cornstarch
1 cup rice flour
¼ cup xylitol
¼ cup honey
¾ cup butter, softened
zest of one lemon

Mix cornstarch, rice flour, and xylitol.

Add butter, honey, and lemon zest.

Mix all together until a soft dough forms.

Shape into small balls and put onto a buttered baking sheet.

Flatten with a fork and bake for 20 – 25 minutes at 150℃ or 300℉,  until golden at the edges.

Makes 16 shortbread biscuits.

Share with a much loved auntie on her birthday and laugh and laugh and laugh the whole afternoon long!


 IMG 0963

About islandsundays

A great God, one crazy husband, five home-schooled children, and a (post-island) life at the tip of Africa ...
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