It is amazing what can catch your eye.  Innocently trawling the aisles of my local supermarket recently (carefully focused on my shopping list, of course!), the line “with the tang of citrus and currants” boldly printed on a packet of plain, sweet biscuits, jumped out at me.

I paused in my thoughts, reflecting that citrus and currants is such a winning combination of flavours, but sadly, not a combination I have used recently.  So as I turned my trolley into the next aisle, I decided to use the inspiration for the next shortbread in the line up this month. (Why not?)

Back home, I extracted the necessary ingredients from the pantry.  With everything neatly on the counter ready to go, I hesitated.  Drumming my fingers, I was unsure I wanted to go down the standard shortbread cookie route.  I was keen to try something new.  Experiment a little.

I returned the plain flour, and grabbed some rice flour and tapioca flour as a replacement.  I wanted to try my hand at some gluten free shortbread.

I was a little nervous that the dough would be difficult, but on the contrary, it was a breeze to work with.  All in all, it came together very quickly.  Taste wise, these little shortbreads were deliciously buttery, soft and crumbly.  And of course, bursting with the tang of citrus and currants!


{ Gluten-free citrus currant shortbread } Original recipe by Julia Tuomainen @ Mélanger

* Ingredients *
75g rice flour
75g tapioca flour
75g corn flour
10g baking powder
120g butter
2 tsp vanilla
30g icing sugar
2 tsp lemon and orange zest
30g currants

* Directions *
Sift the flours together and set aside.  In the bowl of a mixer, cream the butter, vanilla and sugar until fluffy.  Add the flours and then stir in the zest and currants.  Turn the dough out and shape into a log that is 5 cm in diameter. Wrap the log in plastic wrap and chill for at least 1 hour.  Preheat the oven to 180C.  Line a baking sheet with parchment paper.  Slice rounds 2cm thick. (Don’t worry if the cookie breaks, just squeeze it back together.)  Place the cookies on the baking sheets, and bake for 12-15 minutes. Transfer to a cooling rack.

Makes approx. 12-15 cookies