Lemon and Honey Tea Biscuits with Lemon Curd and Raspberry Filling (Gluten Free & Melt in Your Mouth)
The delicious Lemony Shortbread are perfect anytime! You can also make them plain and dust with powdered sugar. They just melt in your mouth!
Equipment
- parchment for rolling and baking
- cellophane wrapping to chill
- 1-2 baking sheets
Ingredients
- 1 cup butter, **chilled, cut into cubes salted **if using unsalted butter add 3/8 teaspoon salt
- ¼ cup brown sugar, packed
- 2 tbsp powdered sugar
- 1½ tbsp honey
- 1 tbsp lemon zest divided in 2
- 2 tbsp cornstarch gf
- ½ cup Bob's Red mill Organic Brown Rice Flour, gf or other gluten free brown rice flour or sorghum flour
- ½ cup Bob's Red Mill Sweet Rice Flour, gf or other gluten free white rice flour
- ½ cup Bob's Red Mill Tapioca Flour, gf or other gluten free tapioca starch
- ½ cup gluten free 1 to 1 flour Bob's Red Mill or Cup 4 Cup or equivalent
- 2-3 tbsp lemon curd
- 2-3 tbsp raspberry jam
Instructions
- In a stand mixer bowl or in a large bowl using a hand mixer, cream together the butter, sugars, honey, and half of the lemon zest.
- In another bowl, stir together the gluten free 1 to 1 flour, brown rice flour, white rice flour, tapioca flour, cornstarch, and salt if using unsalted butter.
- Add the flours to the mixer bowl gradually, beating on medium speed until thoroughly combined and forms a ball. Divide the ball into two pieces.
- Make a 1/2" flat disc out of each piece. Press the remaining lemon zest onto the tops of the discs. Wrap each in cellophane and refrigerate for 1½-2 hours.
- When ready to proceed, preheat the oven to 325° F, with the rack in the center.
- Roll one dough piece out at a time, between floured parchment paper, to 1/4" thick. Using cookie cutters, cut into shapes. Move with a spatula to a parchment lined baking sheet or rimmed stone pan. Using your thumb or pointer finger, make an indent in the center of the cookie. Add a small amount of lemon curd or raspberry jam. Continue with remaining dough.
- Bake for 16-23 minutes, depending on baking sheet and the thickness of the dough. Remove to a wire rack to cool when light golden brown. Cool completely before dusting with powdered sugar around the filled center of each cookie. Store in an airtight container for up to 5 days for best freshness.
Notes
You can also make two thinner cookies. Punch a hole in the center of the top cookie. Set the portion with the hole over the full cookie. Then after moving the two cookies together to the baking sheet, add the lemon curd or raspberry jam to fill the hole.
I like to use cassava flour (gluten free) for rolling out the dough for these cookies. It doesn't add stickiness to the dough as some gluten free flour blends and flour does. It also works well for rolling out pie crusts or pizza dough.