This is how you make almond and lemon shortbread!
What you will need
Zest of 2 lemons
1 cup (150g) gluten free plain flour, sifted
1/4 tsp sea salt
1/2 cup (75g) Chelsea Icing Sugar
Icing Sugar for dusting
1 1/4 cups (175g) raw almonds
1/2 cup (125g) butter, room temperature
2 Tbsp Sugar
How to make it:
Preheat oven to 180ºC (356F) conventional (160ºC or 320F fan forced).
Place almonds in food processor and process until finely ground, place in bowl when finished.
Combine butter, caster sugar and lemon zest in food processor and process until creamy and pale.
Add flour, salt and ground almonds process a further 30 seconds or until mixture forms a dough.
Roll heaped tablespoons of mixture into balls.
Place icing sugar in a bowl and gently roll biscuits until they are covered.
Place onto baking paper-lined trays and bake for 20-25 mins.
Biscuits will crack on top when cooking (this is ok).
Remove biscuits from oven and while still hot dust with extra icing sugar.
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