Gluten-free Lemon Shortbread

• 250 g butter
• 1 ½ cups maize corn flour (Edmonds corn flour is gluten free)
• 1/2 cup of rice flour
• ¾ cup Chelsea icing sugar
• 1 teaspoon grated lemon rind

Set oven to 150 degrees

Mix all ingredients in a food processor until smooth

Roll dough to 1 cm thick on surface dusted with rice flour

Press out shapes, or roll into a log and slice into fingers

Place on baking sheet on oven tray and Bake 20-30 minutes

Allow to cool a little on tray to firm up before moving onto rack