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Shortbread recipe

“Crunchy biscuits that are just perfect with a creamy cup of hot chocolate”

Wheat/gluten free Shortbread recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 10 mins
  • Cook time: 30 mins
  • Total time: 40 mins
  • Yield: makes 24

When I was growing up shortbread biscuits were always a Christmas treat, they'd arrive in a real tin—not a plastic packet—and my brother and I would fight to be the first to choose the shape we wanted.

You can eat these shortbread biscuits anytime, and with a creamy cup of hot chocolate they are a luxury we don't have to wait until the festive season to enjoy.

Ingredients

290g [290g] white rice flour
55g [55g] ground almonds
225g [225g] unsalted butter
110g [110g] golden granulated sugar
2 [2] large eggs, beaten
Please note this recipe contains nuts

Directions

Preheat oven: 170°C, 325°F, Gas 3.

  1. Put butter and sugar into a large mixing bowl and beat together until they are creamy and well mixed.
  2. Add the eggs gradually, beating well to mix, the mixture will take on a slightly curdled look, but this will disappear when the dry ingredients are added.
  3. Add the rice flour and ground almonds and mix well until a soft dough is formed, you will find it easiest to use your hands.
  4. Line a heavy bottomed baking tray with baking parchment. Size of tray approximately 30cm x 22cm (12" x 9").
  5. Place the dough on the baking parchment and then place another sheet of parchment over the top, gently roll the dough out between the two sheets using a rolling pin to a depth approximately 10-12mm thick. It won't fill the tray exactly, but the dough is stiff enough that when rolled out it will stay in the rolled shape.
  6. With a thin knife cut the shortbread dough into 30 pieces, or less if you want larger biscuits. You will need to clean the knife regularly while cutting.
  7. Lightly prick the shortbread with a fork on the top.
  8. Put shortbread into the oven for 30 minutes.
  9. When the cooked shortbread is removed from the oven sprinkle lightly with caster sugar, run a knife through the cuts made before cooking to separate the biscuits, and then leave on the baking sheet for 5 minutes to cool slightly.
  10. Transfer the shortbread biscuits to a cooling rack, and make sure they are completely cold before storing in an airtight tin.
I dipped some of the cooled shortbread into melted dark Belgian chocolate for a bit of luxury, and to satisfy my chocolate addiction. Store the shortbread in an airtight tin with baking parchment between layers to avoid sticking together.

Many thanks to Jerry Hart for taking the time to send us this wheat & gluten free shortbread recipe.

Author: Helen Fletton