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Gluten-Free Lemon & Pistachio Biscuits

Super easy to make, you can do them in advance and refrigerate for up to 3 days - just cut as many cookies as you want to bake from the chilled dough log and they'll be freshly baked every time. They keep really well in an airtight tin if they're not scoffed at first sitting.

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Makes around 9 biscuits


110g Shipton Mill GF All Purpose Flour Blend

100g cubed, unsalted butter

50g ground almonds

50g icing sugar

50g chopped pistachio nuts

¼ tsp guar gum

zest of 1 lemon


  1. Pre-heat fan oven to 160℃
  2. Weigh the flour, ground almonds and guar gum into a bowl and dry whisk together.
  3. Cream the butter and icing sugar together in a separate bowl.
  4. Fold the dry ingredients and the lemon zest into the creamed butter and sugar, or if you're using a food processor, pulse to form a soft dough.
  5. Using Clingfilm, roll the dough into a log approximately 12-14cm long and refrigerate for at least an hour.  Can be left overnight.
  6. Slice into 9 cookies (just over 1cm thick) and bake on parchment for around 20 minutes until brown at the edges and going brown in the middle.

The oven times vary - domestic oven tends to be slower.  Adjust the baking time so that the final result is short and crispy rather than soft.


Added by: gfshiptonmill

Tags: Nuts Gluten Free

This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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