Shortbread is just one of those treats that’s hard to resist. The full buttery flavour is just so delicious and feels like a real treat.
I have two great Gluten Free Shortbread recipes already on the website if you want to check it out. This is for Shortbread Chunks: https://www.cozebakes.com/2020/05/22/gluten-free-shortbread-recipe/
and this is for Gluten Free Shortbread Cookies: https://www.cozebakes.com/2020/07/11/edible-flower-lavender-shortbread-cookies-gluten-free/
Just use the search facility on the website here to find a few other options including a Lemon Shortbread. Everyone likes their shortbread their way and that’s absolutely perfect!
I adapted this shortbread recipe from another one which had chocolate and raspberries. Sounds pretty good and I definitely might try it later but I wanted to try something I had seen on Pinterest and couldn’t wait!
So I decided to try and bake with edible flowers and the lavender that grows in my garden. I used a shortbread recipe but I think a plain, vanilla biscuit recipe would probably also work. The reason I chose the shortbread is because it comes out of the oven really soft which allows you to VERY gently press in the flowers and then return to the oven for the last 5 minutes of baking.
As I was using violas and also the lavender from the garden, I decided to add lemon flavour to the shortbread also as I felt they would work well together.
I’ve made shortbread before and I’ve tried two recipes. Both are here on cozebakes for you to try – A traditional shortbread recipe and a lemon shortbread recipe. One of my sons is a big fan of shortbread and even bigger fan of anything with lemon so I wanted to make him Gluten Free Lemon Shortbread.
You can change it up and try orange zest and even lime zest for a citrus shortbread. Don’t be tempted to add liquid flavourings so stick with chocolate chips, dried fruit, nuts, etc.
There’s something so simple and delicious about shortbread and it can be made in any shape which is great too. I used a square, 9″ tart tin so I could cut them into rectangular pieces and it has a removable bottom which is handy too.
It simply needs some parchment to line the base. This recipe does well if allowed to sit in the fridge for about 30 minutes and then baked.
I scored the pastry before baking but I may have needed to go a bit deeper with the knife. As we’re such big lemon fans, I thought it would be really nice to use the zest of a lemon in the shortbread and I added 1/2 tsp of Sicilian Lemon Extract for a bit more punch.
A little drizzle of a lemon glaze was the perfect finish topped with pistachio pieces. Ta Dah 🙂
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.
These delicious biscuits come from the kitchen of Vanessa Greenwood and they are full of a wonderful buttery flavour which is only enhanced by the fabulous orange cream centres.
They are really simple to make and other than 10 minutes in the fridge before baking, it’s very straightforward with only a few ingredients and just a mixer. Now Vanessa is a better woman than me as she used a wooden spoon, even though you need the butter to be very soft, I still opted for an easier way 😉
If you were having a kid’s party or a pretty Afternoon Tea, you could dye portions of the orange cream in different colours for a really striking display – pastel for the adults and bright and bold for the kids.
These sweet, pretty bakes are a lovely buttery and delicious shortbread biscuit which are made in paper cases for a different look from the traditional Viennese Whirls. You can use strawberry, raspberry or apricot jam in the center. They are quick and easy to make and look so pretty presented together dusted with icing sugar.
Little bites of melting heaven …. For a Festive feel, spoon some delicious homemade mincemeat in the centre 🙂
A simple and make ahead recipe that results in delicious shortbread cookies. They are melt in the mouth, buttery with the delicious addition of zesty orange and cranberry pieces.
The trick for perfect shortbread is not to overbake them. Take them out before they look “done” and you will have the perfect shortbread cookie. The other great thing about Shortbread is that it requires no eggs so if you have an allergy, then this recipe is for you.
Originally the recipe was coated in caster sugar before baking but I changed it to Golden Caster Sugar just to give them a slight golden hue and an added flavor burst.
I got quite brave one day and decided I was going to make a homemade version of the much loved Jammie Dodger. I think it’s better to know what was in my biscuit and if I was going to indulge in a few, then at least I knew there were all good quality ingredients.
They just need some settling time in the fridge before baking so remember to include that in your planning. Have fun with them!