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Lemon jellies with lemon shortbreads
- 4 sheets gelatine
- 180g golden caster sugar
- 1 lemon , juiced and zested plus the juice from the lemons for the shortbread
- 100g butter , softened
- 50g golden caster sugar
- 2 lemons , zested
- 125g plain flour
- 50g rice flour
- tsp baking powder
Directions:View on BBC Good Food
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