Gluten Free Shortbread Biscuits Recipe
These easy Gluten Free Shortbread Biscuits are SO buttery and melt-in-your-mouth! Made with only 4 ingredients, perfect for beginners. This recipe makes approximately 16 biscuits using a 5cm (2.5-inch) cutter.
Servings: 16 cookies
Equipment
Ingredients
- 50 g caster sugar
- 100 g unsalted butter softened
- 175 g plain gluten free flour
- 0.25 tsp xanthan gum
Instructions
- Line a large baking tray with baking paper and set to one side. Add the sugar and softened butter to a bowl and beat with a wooden spoon (or electric mixer) until combined.
- Stir the gluten free flour and xanthan gum together then add to the butter and sugar mix. Using a wooden spoon, stir the mixture until it starts to clump together. Once the mixture starts to form more of a dough, use your hands to bring it together into a ball.
- Roll the mixture to around 1cm thick (you may find it easier to roll between two sheets of cling film or baking paper) and cut out round shapes using a 5cm (2.5-inch) cutter. Lay the shapes on the lined baking tray, allowing around a couple of cm between them. They shouldn't spread much.
- Keep re-rolling the dough until you have cut out all of your shapes - this usually makes around 16 cookies this size.
- Once you have cut out all your shapes, place the baking sheet in the fridge to cool for at least 30 minutes. This step is VERY important to stop the shortbread biscuits spreading in the oven.
- When the dough has been chilling for 30 minutes, heat the oven to 180C / Fan 160C / Gas Mark 4. Pop the trays in the oven, straight from the fridge, and bake for 15 minutes until the shortbread starts to go lightly golden - you don't want them to go too dark as they are quite a pale bake.
- Remove the trays from the oven and place on a cooling rack for at least 15-20 minutes BEFORE removing the shortbread from the trays. They need to firm up before you try to move them, otherwise they will break.
Notes
- Chocolate Dipped: To make chocolate-dipped shortbread, allow the biscuits to cool then dip them in melted chocolate. Leave to set on a cooling rack.
- Storing and Freezing: Leave the shortbread to cool, then they will store in an airtight container at room temp for up to a week. You can also freeze them.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how to make this shortbread recipe if you prefer a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and a little comment telling people how much you enjoyed this Gluten Free Shortbread recipe! It is a huge support to my website, so thank you xx
Nutrition
Serving: 1cookie | Calories: 89kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g
