Gluten-Free Lemon-Thyme Shortbread
Ingredients
-
2
cups
C4C gluten-free flour or your favorite gluten-free flour mix
-
⅔
cup
granulated sugar
-
1
teaspoon
finely chopped fresh lemon thyme or thyme (optional)
-
1
each
zest of one lemon
-
1
teaspoon
kosher salt
-
1
pinch
kosher salt
-
1
cup
unsalted cold butter, cut into 1-inch chunks
-
1 ½
teaspoons
honey
-
1 to 2
tablespoons
sparkling sugar or granulated sugar for finishing (optional)
Instructions
- Preheat the oven to 325ºF.
- In a food processor, pulse together flour, sugar, thyme, lemon zest, and salt.
- Add the butter and honey, pulsing until fine crumbs form, but do not overprocess.
- Press the dough into an ungreased or parchment-lined 8- or 9-inch square baking pan.
- Bake until golden brown, about 32 to 35 minutes for a 9-inch pan or 35 to 37 minutes for an 8-inch pan.
- Transfer to a wire rack to cool and sprinkle with sugar if desired.
- Let the shortbread cool for 30 minutes before cutting into bars and cooling completely in the pan.
Nutrition Facts (estimated)
Servings
16 to 18 pieces
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
2g
Sodium
200mg
Cholesterol
40mg
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