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Gluten-free Lemon Shortbread with Lemon and Blueberry Fool

by Jo Scarratt-Jones from Eat Well For Less

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

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


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.

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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.


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.

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

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.

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.

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.

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.

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.

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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From the book: Eat Well For Less

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