Gluten-free lemon shortbread with lemon and blueberry fool

From the BBC book Eat Well For Less, this is a simple and delicious dessert recipe that everyone can enjoy. The gluten-free lemon shortbread matches perfectly with the creamy fool.

From the book

Eat Well For Less by
Eat Well For Less
80 delicious recipes for cooking on a budget
All the recipes from the TV series
Easy recipes for classic family favourites


These are really easy to make and taste delicious – everyone will love them, gluten free or not!

Note: If using a multi-purpose flour like Glutafin white mix flour,
decrease the sugar in the shortbread to 75g as the mix has sugar in it.

Tips: You can use coconut flour instead of the gluten-free flour – any number of different flours are available. Experiment with
different flours and find your favourite.

You can layer up any frozen fruit with the yoghurt, or use soft
fruit if it is in season.

Serves 4, plus extra shortbread


For shortbread:
200g butter, softened, plus extra for greasing
125g caster sugar, plus extra for dusting
1 lemon, zest
1 tsp vanilla extract
225g gluten-free plain flour
100g rice flour
For the lemon fool:
400g 0%-fat Greek yoghurt
1 lemon, zest
4 tbsp maple syrup
160g frozen blueberries

Essential kit

You will need a 23 x 30cm traybake tin.


1 Preheat the oven to 180°C/350°F/gas mark 4. Grease and line the base of a 23 x 30cm traybake tin with baking parchment.

2 Beat the butter and sugar together in a large bowl until soft.
Add the lemon zest and vanilla extract and beat in.

3 Add both the flours and mix together until the mixture starts
to form a dough – do not pull it together too much at this stage.

4 Press the dough into the tin – it will be a little crumbly, but just press down gently into the corners and all along so that you have an even layer of shortbread. When it is nice and even, prick it all over with a fork and sprinkle a little caster sugar on top.

5 Bake in the oven for 25–30 minutes until pale golden brown.
Remove and leave to cool for 5 minutes before cutting into
18 fingers in the tin. Leave to cool totally before serving.

6 While the shortbread cools, make the fool. Put the yoghurt
into a medium bowl with the lemon zest and half the maple
syrup and mix until combined.

7 Place spoonfuls of the lemon yoghurt into 4 serving glasses
or bowls, then top with a spoonful of blueberries and a drizzle
of maple syrup. Repeat the layers until everything is used up.

8 Either serve the fool straightaway with the lemon shortbread
or cover and place in the fridge until ready to serve. It’s nice
to serve this when the blueberries are still frozen as you get a
satisfying pop of fruit.

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