I’ve been making traditional Scottish butter shortbread since I was a teenager. I found a recipe in the Women’s Weekly Christmas cookbook in the mid-80s. I remember the fun I had making it for the first time, and the delicious buttery, crumbly shortbread was a hit with friends and family, so much so that it’s become an annual tradition and I give it as Christmas presents. Now I substitute the plain flour for Bob’s Red Mill Gluten Free 1 to 1 Baking Flour for a gluten-free adaptation as it yields the best results.
If you try this recipe and like it, please leave a comment.
Recipe: Gluten-free Shortbread
November 24, 2023
Persons
24
Serving Size
1 slice
Prep Time
5 minutes
Wait Time
5 minutes
Total Time
5 minutes
Notes
Shortbread is a traditional Scottish biscuit usually made from sugar, butter, and plain flour. I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour when available.
Ingredients
- 250 gram butter, softened
- 1/3 cup (75g) caster sugar
- 1 tablespoon water
- 2 cup (300g) gluten free plain flour
- 1/2 cup (100g) rice flour
- 2 tablespoon white sugar
Instructions
- Preheat oven to 160°C (140°C fan-forced). Grease two oven trays.
- Beat butter and caster sugar in medium bowl with electric mixer until light and fluffy. In two batches, stir in water and sifted flours. Turn onto a lightly-floured surface and knead until smooth.
- Divide dough in two portions. Shape each portion, on separate trays, into 20cm rounds. Mark each round into 12 wedges; prick with fork. Pinch edges of rounds with fingers and sprinkle with white sugar.
- Bake shortbread about 40 minutes. Stand on trays for 5 minutes. Using sharp knife, cut into wedges along marked lines. Cool on trays.