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You are here: Home > Recipes > Lemon Shortbread Fingers

Lemon Shortbread Fingers

Doves Farm recipe

Our recipe

These tasty gluten free shortbread have a hint of lemon which adds a pleasing lightness to the biscuit.

Customer rating: CakeCakeCakeCakeCake 8 customer reviews

Servings

Unit of measurement

Ingredients

200 gGluten Free Plain Flour
150 gButter
100 gCaster Sugar
1 Lemon (rind and juice)

Method

  1. Beat together the butter and caster sugar until light & fluffy.
  2. Work in the flour, lemon rind and juice.
  3. Press the dough into an oiled tin.
  4. With a knife cut the dough into rectangles.
  5. Use a fork to make holes all over the surface of the dough.
  6. Bake for 20/25 minutes in a pre heated oven.
  7. Remove from the oven and cut through the rectangles again.
  8. Allow to cool in the tin.


 Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:
180/Fan160°C/350°F/Gas 4 for 20/25 minutes

Dietary status:
Without Egg, Without Gluten , Without Nuts, Without Soya, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

8 Reviews
5 stars: 8
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0

Average Customer Rating:

CakeCakeCakeCakeCake

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By Mrs Rosalind Hicks-Greene

15 May 2013 | 12:46 BST

Rating: CakeCakeCakeCakeCake

Super flavour and perfect shortbread texture. A new recipe to add to my growing collection of gluten free home bakes.

By Ms sharon charlton

24 Oct 2012 | 17:28 BST

Rating: CakeCakeCakeCakeCake

Iwas worrid this recipe wouldnt work for me as i not only substituted lemon for orange but used dairy free marg but they turned out well and my 3year old and the rest of the family loved them

By Mrs Alison Cassidy

01 Jul 2012 | 11:27 BST

Rating: CakeCakeCakeCakeCake

Really delicious: crumbly without collapsing

By Mr adrian abbott

08 Apr 2012 | 09:14 BST

Rating: CakeCakeCakeCakeCake

These biscuits are fantastic, taste out of this world. They only lasted a few hours after everyone started tasting them.

I have tried putting ginger in instead of lemon and they are the best I have ever produced. I am currently trying other combinations

By Mrs Fiona Taylor

19 Oct 2011 | 10:42 BST

Rating: CakeCakeCakeCakeCake

I am thrilled to find this easy recipe. It is really delicious. I used 1/2 lemon and 1/2 orange.I also cooked for nearly 35 mins until it was really golden at the edges. I am going to try using tiny bits of stem ginger in syrup next time and add a little of the syrup instead of some of the sugar to see how that tastes.I easily made 20 nice size biscuits and it only cost about £1.51 using basics butter, which by my reckoning is quite a bit cheaper than anything wheat free that is shop bought. Plus theres no yukky additives.Thankyou doves farm.

By Mrs Margaret Brown

22 Aug 2011 | 15:58 BST

Rating: CakeCakeCakeCakeCake

This shortbread is very yummy. I only used juice of half a lemon and it still tasted great. I cooked it for 25mins but it would have been better for a little longer.

By Miss Vicki Hughes

03 Mar 2011 | 10:09 GMT

Rating: CakeCakeCakeCakeCake

The more you cream the butter and sugar the better this shortbread is.

I make these abit fatter and bake them for longer, sprinkle the top with sugar and they are a delicious treat.

For an alternative try using an orange instead of lemon.

By Dr Ella Johns

14 Apr 2010 | 11:53 BST

Rating: CakeCakeCakeCakeCake

Incredibly simple and very tasty - do leave to cool before trying to move otherwise the shortbread cracks a bit.

I have also made this with rice flour and used shaped cutters to make individual biscuits - in this instance the biscuits were ready in approx. 15 mins. I decorated the shapes with white chocolate - the resultant biscuits disappeared very rapidly, very popular with adults and children alike!