Gluten-free shortbread

Discover a delightful Gluten-Free Shortbread recipe! Made with buttery goodness and a blend of all-purpose white wheat flour and white rice flour, this sweet treat is perfect for anyone avoiding gluten. Easy to make and utterly delicious!

  • 13 Mar 2025
  • Cook time 40 min
  • Prep time 15 min
  • 20 Servings
  • 5 Ingredients

Gluten-free shortbread

Gluten-free shortbread is a delightful treat that's perfect for those who are sensitive to gluten or simply prefer a gluten-free diet. This recipe combines buttery richness with a tender, crumbly texture that makes for an irresistible dessert or afternoon snack. Follow these simple steps to create your own batch of delicious gluten-free shortbread.

Ingredients:

1 cup butter
220g
1/2 cup sugar
100g
2.50 cups all-purpose white wheat flour
310g
1/2 cup white rice flour
90g
1 tbsp powdered sugar
16g

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar: In a large mixing bowl, add the softened butter and sugar. Cream them together using an electric mixer on medium speed until the mixture becomes light and fluffy. This should take about 2-3 minutes.
3. Combine the Flours: In a separate bowl, combine the all-purpose white wheat flour and white rice flour. Mix well to ensure both flours are evenly distributed.
4. Add the Flours to the Butter Mixture: Gradually add the flour mixture to the creamed butter and sugar. Mix on low speed or stir with a wooden spoon until the dough starts to come together. It will be crumbly at first but should form a cohesive dough with continued mixing.
5. Shape the Dough: Turn the dough out onto a lightly floured surface. Use your hands to shape the dough into a square, rectangle or rounds about 1/2 inch (1.25 cm) thick.
6. Cut the Shortbread: Using a sharp knife or a cookie cutter, cut the dough into your desired shapes or squares. Transfer the cut pieces onto the prepared baking sheet, leaving a small space between each piece.
7. Bake: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the edges of the shortbread are lightly golden. Keep an eye on them to prevent over-baking.
8. Cool and Dust with Powdered Sugar: Remove the shortbread from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, lightly dust the shortbread with 1 tablespoon of powdered sugar.
9. Serve: Your gluten-free shortbread is now ready to be enjoyed! They can be stored in an airtight container at room temperature for up to a week.

Tips:

- Ensure your butter is at room temperature for easier mixing.

- Sift the flours and powdered sugar to avoid any lumps and to get a smoother dough.

- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.

- Use a sharp knife or cookie cutter for clean-edged cookies.

- Monitor the baking time closely; gluten-free shortbread can go from perfect to overbaked quickly.

By following this recipe, you'll be able to create gluten-free shortbread cookies that are both delicious and enjoyably crumbly. Whether you're serving them at a family gathering or simply enjoying them with a cup of tea, these cookies are sure to be a hit. Remember, practice makes perfect, so don’t hesitate to bake multiple batches to master your technique and find the perfect balance of flavors.

Nutrition Facts
Serving Size36 grams
Energy
Calories 180kcal9%
Protein
Protein 2.28g2%
Carbohydrates
Carbohydrates 20g6%
Fiber 0.49g1%
Sugar 6g6%
Fat
Fat 9g11%
Saturated 5g17%
Cholesterol 27mg-
Vitamins
Vitamin A 80ug9%
Choline 3.95mg1%
Vitamin B1 0.05mg4%
Vitamin B2 0.00mg0%
Vitamin B3 0.30mg2%
Vitamin B6 0.02mg1%
Vitamin B9 4.86ug1%
Vitamin B12 0.00ug0%
Vitamin C 0.00mg0%
Vitamin E 0.01mg0%
Vitamin K 0.82ug1%
Minerals
Calcium, Ca 6mg0%
Copper, Cu 0.04mg5%
Iron, Fe 0.20mg2%
Magnesium, Mg 7mg2%
Phosphorus, P 27mg2%
Potassium, K 30mg1%
Selenium, Se 3.41ug6%
Sodium, Na 1.70mg0%
Zinc, Zn 0.24mg2%
Water
Water 4.00g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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