Gluten-free Shortbread

    1 hour 35 mins

    A great tasting biscuit for those allergic to gluten.

    17 people made this

    Serves: 6 

    • 100g cornflour
    • 160g white rice flour
    • 8 tablespoons pure icing sugar or caster sugar (whichever you prefer)
    • 175g butter, softened

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

    1. Sift cornflour, sugar and rice flour together in a medium-large bowl.
    2. Add butter. Mix with hands until soft dough forms. If you feel that it's still too wet just add a little more flour (either one is fine). Refrigerate one hour.
    3. Preheat oven to 150 C. Cover a baking tray with greased baking parchment. Shape dough into 2.5cm balls. Place about 5cm apart on greased parchment, then flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (23)


    Really nice biscuits and a very forgiving recipe. I used a ready-made gluten free white flour mix (Dovedale), put it all in the food processor to mix and get the dough. Didn't bother chilling it and still got a great biscuit. Second time I made these and not the last!  -  12 Jan 2012  (Review from Allrecipes UK | Ireland)


    Altered ingredient amounts. Next time I'll use less sugar and add some salt. I kneaded it well, rolled it into a sausage before chilling, then cut off slices to bake.  -  13 Jun 2011  (Review from Allrecipes UK | Ireland)


    Excellant recipe, just what I was looking for, the biscuit is not too sweet either which is nice. I didn't bother with the chilling part, it worked just as well. I rolled out the dough with plenty of rice flour as it was a bit sticky and I used a medium sized cutter to cut the rounds. You do have to persevere when doing the mixing part, but eventually the whole lot does hold together very well.  -  18 Jan 2011  (Review from Allrecipes UK | Ireland)

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