Gluten Free Shortbread
Forget prim teacups and polite nibbles — this shortbread is all about big flavour and serious crumble. Golden at the edges, soft at the centre, and gone before you realise you’ve had three. Make fat slabs, skinny fingers, or bite-sized bites, either way you’re going to enjoy them.
Gluten Free Shortbread
Shortbread, but make it gluten-free. Buttery, crumbly, and just the right amount of sweet — the kind of biscuit you want in arm’s reach with a cuppa (or a sneaky night snack).
Ingredients
- 1 cup 125g butter, softened
- 1 tsp salt
- 100 g caster sugar
- 1 tsp vanilla extract
- 200 g gluten free plain flour blend
- 20 g cornflour
Instructions
- Preheat oven to 170°C (150°C fan-forced). Line a tray with baking paper.
- Mix butter, sugar and salt with a firm spatula or wooden spoon until combined. Stir in vanilla, then add flour and cornflour and mix until a dough starts to form. If crumbly, press together with your hands.
- Roll dough 1cm thick on a floured surface, cut shapes, re-rolling scraps as needed.
- Bake 16-20 mins, removing before they are just starting to get some colour. Don't allow them to brown.
- Cool on trays or in the pan. Store in an airtight container for up to a week, or freeze for 2 months.
Handy Tips
- If the dough is hard to roll out and keeps sticking, place it between two sheets of baking paper and roll to the desired thickness.
- It’s best to mix by hand as electric mixers can over mix the dough.
- Prick the rolled out dough pieces with a fork before baking for a traditional look.
- If the dough looks crumbly but sticks together when pressed, it’s ready. Just gather it into a ball with your hands or a firm spatula.
- If the dough still refuses to come together, add about two teaspoons of water and mix again. That little bit of moisture should bring it together nicely.
- For best results, use a good quality gluten-free plain flour blend that contains xanthan gum or a binder.
- Don’t over-bake: shortbread should be pale with just a hint of gold on the edges.
- Add a little finely grated lemon or orange zest to the dough for a citrus twist.
