Gluten free shortbread biscuits

Gluten free shortbread biscuits


1 person made this

About this recipe: Try these scrumptious, melt in your mouth shortbread biscuits made with gluten free flour and cornflour. This recipe is as good as it gets so don't bother looking anywhere else!

fioa County Dublin, Ireland

Makes: 15 to 20 shortbread biscuits

  • 175g gluten free flour
  • 1/2 teaspoon xanthan gum
  • 30g cornflour
  • 75g caster sugar
  • 1 pinch salt
  • 115g butter, softened

Prep:15min  ›  Cook:8min  ›  Extra time:45min chilling  ›  Ready in:1hr8min 

  1. Preheat oven to 180 C / Gas 4. Line a large baking tray with baking parchment. Set aside.
  2. Mix flour, xanthan gum, cornflour, caster sugar and salt in a food processor bowl; pulse until well mixed.
  3. Add softened butter. Allow dry ingredients to absorb some of the butter, then mix until all ingredients are combined and create a smooth ball of dough.
  4. Wrap the shortbread dough with cling film and shape into a log about 3cm high and 3cm wide. Chill the log in the fridge for at least 45 minutes.
  5. Remove from the fridge and cut shortbread log into 1/2 cm thick slices. Place biscuits on lined baking tray.
  6. Bake in preheated oven for 8 minutes, or until set in the centre and golden underneath.
  7. Remove from the oven. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.


You could also roll out dough on lightly floured baking parchment paper to 1/2 cm thickness. Then stamp out shortbread stars or shapes using cookie cutters.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate