Lemon Shortbread

Lemon Balm Shortbread

I came across an old recipe for shortbread that contained rice flour, so I thought that baking gluten free shortbread might work quite well. It did!

I have a large lemon balm plant in the front garden which has a gorgeous scent when you rub it between your fingers. I’ve used it before in a Madeira cake and I thought that it might add a lovely flavour to shortbread. I also discovered that, like many herbs, it has medicinal uses. It is calming and can be used to reduce stress (Kennedy et al 2004). I don’t think there is enough in shortbread to make a difference to your stress levels, but it tastes delicious anyway.



  • 200g Gluten Free Flour Co Plain Flour blend
  • 90g unsalted butter, softened
  • 50g golden caster sugar
  • Grated zest of 1⁄2 lemon
  • 1 tbsp lemon balm, finely chopped
  • 15cm loose bottomed flan tin
  • Baking parchment



Sift the flour into a large bowl.

Cut the butter into small pieces and rub into the dry ingredients until the mixture is like fine breadcrumbs.

Stir in the sugar, lemon zest and chopped lemon balm. With damp hands, knead briefly until it sticks together in a paste.

Chill in the fridge for 10 minutes. Preheat the oven to 170°C/325°F/Gas Mark 3.

Grease and line the baking tin. Press the mixture into the tin, mark into 6 pieces and prick lightly all over with a fork.

Bake for 35 minutes until pale golden brown.

Allow to cool in the tin for 5 minutes, then remove from tin carefully and allow to cool fully on a wire rack.

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