Wheat and gluten free almond shortbread biscuits
A very sweet biscuit, these keep well and everyone loves them and can't tell that they are wheat and gluten free! This is my own recipe that I have developed from an old original shortbread recipe.
Ingredients
Makes: 18 shortbread biscuits
- 150g (5 oz) butter or margarine
- 85g (3 oz) caster sugar
- 175g (6 oz) gluten free self raising flour, such as Doves Farm®
- 55g (2 oz) gluten free cornflour
- 25g (1 oz) ground almonds
- 10 drops almond extract
- 1/2 teaspoon xantham gum
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Set the oven to 170 C / Gas 3. You will need a large non-stick baking tray (if not non-stick, line with parchment).
- Cream the butter or margarine with the sugar in a medium-sized mixing bowl. Add all the other ingredients. Bind together with the hands, but be patient! It will come together and form a firm ball.
- Roll out to 5mm (1/4 in) thick and cut out shapes with cutters. Place on a baking tray and prick the tops with a fork, brush lightly with milk and sprinkle some caster sugar over the tops.
- Bake in the preheated oven for 15 minutes, or till set and golden. Cool for a minute or two on the tray and remove to a rack.
Tip
When cold store in an airtight tin (or freeze). These biscuits keep well for two or three weeks.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
These are without a doubt the most 'biscuit' like, wheat free biscuits I've ever had! Thank you for the recipe. I wanted a crisp biscuit to have with a cuppa and that's exactly what these are. Have eaten the last one 3 days after making and still perfect. Husband didn't even notice they were without wheat!!!😊😊 - 11 Feb 2014
Made them into christmas shortbread biscuits. Delicious. Made my dairy free gluten free daughter very happy! Thanks for sharing the recipe! I didn't have any almond so used vanilla as I didn't think it would make a huge difference. I also used xylitol instead of sugar as we're sugar free! - 22 Dec 2015