Gluten-free shortbread


94 people made this

About this recipe: Everyone will enjoy these gluten-free shortbread biscuits!


Serves: 6 

  • 100g cornflour
  • 160g white rice flour
  • 8 tablespoons pure icing sugar or caster sugar (whichever you prefer)
  • 175g butter, softened

Prep:15min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

  1. Sift cornflour, sugar and rice flour together in a medium-large bowl.
  2. Add butter. Mix with hands until soft dough forms. If you feel that it's still too wet just add a little more flour (either one is fine). Refrigerate one hour.
  3. Preheat oven to 150 C / Gas 2. Cover a baking tray with greased baking parchment. Shape dough into 2.5cm balls. Place about 5cm apart on greased parchment, then flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.

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Reviews (19)


Really nice biscuits and a very forgiving recipe. I used a ready-made gluten free white flour mix (Dovedale), put it all in the food processor to mix and get the dough. Didn't bother chilling it and still got a great biscuit. Second time I made these and not the last! - 12 Jan 2012


Altered ingredient amounts. Next time I'll use less sugar and add some salt. I kneaded it well, rolled it into a sausage before chilling, then cut off slices to bake. - 13 Jun 2011


Excellant recipe, just what I was looking for, the biscuit is not too sweet either which is nice. I didn't bother with the chilling part, it worked just as well. I rolled out the dough with plenty of rice flour as it was a bit sticky and I used a medium sized cutter to cut the rounds. You do have to persevere when doing the mixing part, but eventually the whole lot does hold together very well. - 18 Jan 2011

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