Lemon Shortbread - Gluten Free

• servings: 12
• active time: 20 mins
• total time: 45 minutes

Ingredients

250g butter, softened but not melted

1 1/2 cups maize cornflour

3/4 cup rice flour

3/4 cup Chelsea Icing Sugar

1 tsp grated lemon rind

Directions

Preheat oven to 150°C.

Mix all ingredients in a food processor until smooth and well combined. Roll dough on a maize cornflour dusted surface to a 1cm thickness. Cut into fingers or press out shapes using cookie cutters. Place on a baking tray and prick with a fork. Bake for 25 – 30 minutes until pale but crisp (longer slower baking is the trick with shortbread). Cool on a wire rack and store in an airtight container.