Simply the best gluten-free shortbread

    30 min

    A wonderful foundation, to which many extras may be added to make the recipe truly your own. Dry ingredients may be pre-measured and stored in air-tight containers, in a dry, cool cupboard or in refrigerator.

    11 people made this

    Makes: 3 dozen

    • 107g rice flour
    • 75g cornflour
    • 63g gluten-free icing sugar
    • 40g potato starch (not flour)
    • 2 tablespoons tapioca starch
    • 170g butter, softened

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4. Line baking sheets with baking parchment.
    2. If not pre-measured, measure into bowl, stir to blend. Set aside.
    3. Measure butter into bowl, and cream. Stir in dry ingredients to blend, scraping sides and bottom of bowl with spatula. At this stage, add extras such as citrus zest, ground cardamon, dried lavender, dried herbs, or anything you fancy.
    4. Knead to gather all ingredients. Roll into 2.5cm balls. Place on baking sheets, 2.5cm apart. Dough will be soft, so handle gently. If desired, dip fork into sweet rice flour and use to slightly flatten biscuits. Prick each biscuit with a fork before baking.
    5. Bake in preheated oven for 15 to 20 minutes, until set but not browned. Transfer to cooling rack.

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