Gluten Free Shortbread


Gluten Free pastry can sometimes be a little challenging. This recipe gives a great shortbread that you can rely on. It will stay crisp for 3-4 days and has all the buttery flavour we all love.

Add some grated lemon or lime to jazz things up a bit if you like.

Recipe & Instructions

Makes 9 bars

  • 100g ground almonds
  • 55g rice flour
  • 65g butter, cut into cubes (you can use a dairy free alternative here)
  • 1/2 tsp vanilla extract
  • 2 tbsp caster sugar
  • 2 tbsp coconut sugar

Pre-heat the oven to 190°C/Gas Mark 5 and line or grease a baking tray.

Place the almonds, flour, sugars and butter into a bowl and start to cut the lumps of the butter in to the dry ingredients, using a knife. Add the vanilla as the mix comes a little softer.

You may not need extra liquid if you have used a dairy free butter, if you find your mix is to dry to squeeze in to a ball, add a little splash of water.

Roll out onto clingfilm or a floured board to about 1 cm thick. Cut into fingers or use a cookie cutter shape.

Place on the baking tray and bake for 15-20 minutes until lightly coloured but crisp.