Gluten-free Shortbread

Gluten-free Shortbread

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About this recipe: A great tasting biscuit for those allergic to gluten.


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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