A board and two plates of shortbread biscuits next to a tea towel and cup of tea

Gluten-free shortbread

Name: Gluten-free shortbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 15
Ingredients: 120g unsalted butter softened; 70g golden caster sugar plus extra for dusting; 1 tsp vanilla extract; 120g gluten-free flour plus extra for cutting; 60g cornflour or arrowroot

Tracey Raye

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Serves 15

Easy

Prep: 10 mins

Cook: 15 mins

plus 15 mins cooling

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Looking for the perfect gluten-free shortbread recipe? Discover this simple mixture utilising cornflour to achieve that classic soft, crumbly texture

Gluten free

Low salt

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Make a batch of gluten-free shortbread, then check out our gluten-free biscuits, gluten-free gingerbread, gluten-free bread, gluten-free cake, gluten-free cupcakes and more gluten-free baking recipes.

Ingredients

Nutrition

120g unsalted butter

softened
70g golden caster sugar

plus extra for dusting
1 tsp vanilla extract
120g gluten-free flour

plus extra for cutting
60g cornflour or arrowroot

Nutrition: per serving

kcal120
fat6.7g
saturates4.2g
carbs14.4g
sugars4.8g
fibre0.1g
protein0.5g
salt0.01g

low

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Cream together the butter, sugar and vanilla in a bowl until light and fluffy. Sift the flour, cornflour or arrowroot and a pinch of salt into the bowl, then fold into the butter mixture until it forms a soft dough.
step 2

Roll out the dough on a lightly floured worksurface until roughly 4mm thick. Cut out the biscuit shapes using a lightly floured 7½cm round cutter. Put the dough rounds on a lined baking tray, about ½ inch apart, then sprinkle with a light dusting of sugar. Bake for 15 mins or until lightly golden. Allow to cool then serve. The shortbread can be stored in an airtight container for up to two weeks.
step 3

Alternatively, to make shortbread fingers, press the dough into a lined square tin (we used 23cm x 23cm). Chill for at least 1 hr (or up to a day). When ready, bake for 30 mins until the shortbread is lightly golden and cooked through. Allow to cool for 2-3 mins, then carefully remove from the pan and cut into fingers.

Check out more afternoon tea recipes

Authors

Tracey RayeRegistered Nutritionist

Tracey Raye is the Health Editor for Olive and BBC Good Food. She oversees all health, nutrition and fitness related content across the brands, including the bi-annual Healthy Diet Plan, monthly Health Edit newsletter and health column in the magazine.

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A star rating of 5 out of 5.23 ratings

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