Ingredients

• 280 g low-protein baking mix
• 2 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• 6 tbsp cold butter
• 1 tsp lemon zest
• 1 tsp lime zest
• 1 tsp orange zest
• 125 ml rice milk

Instructions

1. Preheat oven to 220°C.
2. Mix together the flour/low-protein baking mix, sugar, baking powder, salt and all three kinds of zest.
3. Cut in the cold butter. Stop when you have pea-sized bits.
4. Add the rice milk and mix this with the dry ingredients just to incorporate.
5. Knead about 10 times or less – so that you have a very messy looking dough.
6. Divide the dough in half.
7. Form each half into a flattened circle, and place on a parchment-lined baking sheet.
8. Cut the circle into 6 wedges.
9. Bake in the preheated oven until golden brown, about 12–14 minutes.