Gluten Free Lemon Shortbread - cooking recipe

Ingredients

250 g butter
1 1/2 cups maize cornflour
1/2 cup rice flour
3/4 cup chelsea icing sugar
1 teaspoon grated lemon rind

Preparation

Preheat oven to 150 deg C.
Soften but do not melt the butter.
Mix all ingredients in a food processor until smooth and well combined.
Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.
Place on a baking tray and prick with a fork.
Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
Cool on a wire rack and store in an airtight container.
For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.