Vickys Lemon Shortbread, Gluten, Dairy, Egg & Soy-Free

• 150 grams brown rice flour
• 25 grams ground rice
• 75 grams golden caster sugar
• 1/2 tsp xanthan gum
• 1 grated zest of 1 lemon
• 125 grams dairy-free spread/butter
• 1 tbsp demerara sugar

1. Sift the flour, rice & xanthan gum into a bowl then stir in the caster sugar and zest
2. Rub in the butter and knead lightly to make a smooth dough.
3. Don't overwork it
4. Cover and chill for 30 minutes
5. Lightly grease a 7 inch flan tin.
6. Press the dough evenly into the tin
7. Prick it all over with a fork then mark into 8 wedges
8. Chill for another 15 minutes and meanwhile preheat the oven to gas 4 / 180C / 350F
9. Bake for 35-40 minutes or until a pale golden colour
10. Sprinkle over with the demerara sugar and let cool in the tin for 5 minutes before transferring to a wire rack
11. Cut into wedges using the guide lines and store in a lidded container

brown rice flour, ground rice, sugar, xanthan gum, lemon, butter, sugar

Taken from cookpad.com/us/recipes/338131-vickys-lemon-shortbread-gluten-dairy-egg-soy-free (may not work)