Gluten-free shortbread

Butttery, sweet and crumbly, shortbread is the ideal gluten-free biscuit!

  • 1 hr cooking
  • Serves 16
  • Print
These and other delicious gluten-free recipes are available in our book Gluten Free Baking.


Scottish shortbread
  • 250 grams (8oz) cold butter, chopped
  • ½ cup (110g) caster (superfine) sugar
  • 1¼ cups (225g) white rice flour
  • 1½ cups (200g) gluten-free plain (all-purpose) flour
  • ½ cups (60g) almond meal
  • ¹⁄³ cup (55g) gluten-free icing (confectioners') sugar
  • 1 teaspoon xanthan gum


Scottish shortbread
  • 1
    Preheat oven to 150°C/300°F. Grease two oven trays; line with baking paper.
  • 2
    Beat butter and caster sugar in a small bowl with an electric mixer until just combined; gradually beat in the combined sifted flours, almond meal, icing sugar and xanthan gum until mixture starts to come together.
  • 3
    Turn dough onto a lightly rice-floured surface; knead until just smooth.
  • 4
    Divide dough into two portions. Shape portions into 18cm (7¼in) rounds on trays; mark into wedges, then prick with a fork. Pinch a decorative edge with floured fingers. Place in freezer for 15 minutes to chill.
  • 5
    Bake shortbread for 45 minutes or until pale golden. Cool shortbread rounds on trays. Cut with a sharp knife when cold.


Shortbread can be made a month ahead; store in an airtight container.

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