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Gluten-Free Lemon & Pistachio Biscuits

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.