This is a recipe for Lemon Shortbread which I converted to gluten free and it worked out well. It’s very short so can be quite crumbly. It needs time to sit both before baking (in the fridge) and after baking, in an airtight container. I found the gluten free version more sturdy the next day but once you follow the steps, it will be irresistible!
I used Lemon Extract to give the biscuits an extra zing of lemon but don’t worry if you don’t have any. The recipe calls for a tsp of lemon zest and you can add a little extra if not using the extract.