Shortbread Biscuits - Gluten Free

Total Time
Prep 30 mins
Cook 15 mins

These are great little biscuits. These biscuits will hold their shapes as they cook. Everyone can enjoy them -not just those of us who are on gluten free diets. They store well in an airtight container or you can freeze half for later. They make a nice gift if you use a variety of shapes to cut the biscuits and wrap them in cellophane with ribbons. Smaller shapes are easier to handle. I use Orgran flours and CSR Pure Icing Sugar (not an icing sugar mixture)

Ingredients Nutrition

  • 2 12 cups gluten-free flour
  • 12 cup gluten-free self-raising flour
  • 250 g butter
  • 1 cup icing sugar


  1. Melt the butter in a large saucepan and then remove from the heat.
  2. Sift all remaining ingredients into the melted butter. Mix well.
  3. Knead the dough on greaseproof paper for one minute or until the dough is well combined.
  4. Add a littlemore self-raising flour if the dough is too wet or sticky. If the mixture is too crumbly add a small amount of additional melted butter. The mixture is soft but should roll out easily.
  5. Roll out to 1cm thickness- roll between greaseproof or baking paper. This will stop the mixture from sticking to the rolling pin. Cut with cookie cutters. I use small shapes as they are easier to handle.
  6. Carefully lift each biscuit (I use an egg flipper) onto lined baking trays.
  7. Bake at 150°C for 15-20 minutes. The biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone. Cool on trays and the biscuits will set as they cool.
  8. Variation:- You can dip 1/2 of each biscuit in melted chocolate for wariety or add a small amount of cocoa powder to the mix to make them chocolate biscuits.
  9. Variation for christmas:- You can also make a variety of star shapes and sizes, then stack them to make a christmas tree and sprinkle with icing sugar. They make a great place setting on your christmas table, just add a nametag card leaning against each stack.


Most Helpful

Made for Spring PAC 2008. These were excellent. I think they would make great crumbs for pie crust. It was nice to have recipe for cookies that I didn't have to convert to gluten free. Thanks Julie!

LARavenscroft May 05, 2008

I just made these for Christmas gifts, using tree and angel cookie cutters. Not only do they hold their shape perfectly, but they are the best shortbread I have ever made. You really can't tell that they are gluten free. I used the suggested brands (which also happened to be the cheapest, bonus!)and found that I had to add about 50g more melted butter. But this was not a problem at all. Thanks, my mother is on a strict gluten free diet and she will love these. Top recipe!

JBGB December 30, 2007

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