Shortbread Biscuits Gluten Free
Delightfully buttery and melt-in-your-mouth tender, these gluten-free shortbread biscuits are a must-try for anyone seeking a classic treat without the gluten. Made with a perfectly balanced mix of gluten-free all-purpose flour and cornstarch, these biscuits achieve an irresistible crumbly texture that pairs beautifully with tea or coffee. The recipe calls for simple pantry staples like powdered sugar, unsalted butter, and a hint of vanilla extract, resulting in a subtly sweet and aromatic flavor. With just 15 minutes of prep time and an easy-to-follow method, they’re perfect for novice and seasoned bakers alike. Plus, chilling the dough ensures the biscuits hold their shape for that unmistakable shortbread allure. Whether you’re hosting afternoon tea or seeking a comforting snack, these gluten-free shortbread biscuits will quickly become a household favorite.
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Recipe Information
Ingredients
- 180 grams Gluten-free all-purpose flour blend
- 25 grams Cornstarch (or tapioca starch)
- 150 grams Unsalted butter (softened)
- 75 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, using an electric hand whisk or a stand mixer.
Add the vanilla extract and salt to the creamed mixture and mix until combined.
In a separate bowl, combine the gluten-free flour blend and cornstarch. Gradually sift this dry mixture into the wet ingredients, mixing gently with a spatula or on low speed until the dough starts to come together.
Turn the dough out onto a clean surface and gently knead it until smooth. Avoid overworking the dough.
Roll the dough between two sheets of parchment paper to about 1cm thickness. Use a cookie cutter to cut out shapes and transfer them to the prepared baking tray.
Chill the tray in the refrigerator for 10–15 minutes to help the biscuits hold their shape while baking.
Bake in the preheated oven for 18–20 minutes or until the edges are just starting to turn golden. Keep an eye on them to avoid overbaking.
Remove the biscuits from the oven and let them cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Store the biscuits in an airtight container for up to one week. Enjoy!
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 256.6 g | 93% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 74.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
