News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Shortbread

‘Tis the season for Christmas baking so retrieve the cookie cutters from the back of the kitchen cupboard and give this traditional shortbread recipe a go. It will please the GF and non-GF people in your life! The key to success for this simple recipe is good quality butter. To avoid biscuits that are too crumbly and easily broken it is best not to roll the pastry too thin. When cool, you can ice and decorate if you desire, (or your kids do).

250g butter
⅔ cup caster sugar
2 cups GF plain flour
½ cup rice flour (coarse)

½ teaspoon xanthan gum
Pinch salt

Cream the butter and sugar in a food processor until well combined.

Sift the flour, salt, rice flour and xanthan gum and add to butter and sugar. Pulse or blend in the food processor until the dough starts to come together in a ball.

Scrape the dough onto a piece of plastic wrap lightly dusted with GF flour and using hands gently shape into a disc. If mixture is very sticky, add a little more flour and work in, until mixture can be shaped into a disc.

Cover the dough with the plastic wrap and chill in fridge for 30 minutes. (Dough can be left in the fridge for a few days until required)

Place the dough on a piece of plastic wrap and cover with baking paper to prevent sticking to rolling pin. Roll out to a thickness of 1.5-2 cm and cut into desired shapes with biscuit cutters.

Place onto baking trays covered with baking paper and bake in oven at 150℃ for 15-20 mins or until slightly coloured. The time required will vary depending on the size and shape of the shortbread. Allow to cool slightly on the tray. Store in an airtight container.

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