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Gluten-free shortbread

Gluten-free shortbread on a wire rack

Gluten-free shortbread

Name: Gluten-free shortbread
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: Makes 10-12
Ingredients: 45g cornflour; 155g gluten-free plain flour plus extra for dusting; ¼ tsp xanthan gum; 75g golden caster sugar; 125g cold unsalted butter cut into cubes

Samuel Goldsmith

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Makes 10-12

Easy

Prep: 10 mins

Cook: 18 mins - 22 mins

A star rating of 4.7 out of 5.9 ratingsRate

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Bake a gluten-free version of shortbread to serve with tea, or to accompany a dessert pot

Egg-free

Gluten-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

45g cornflour
155g gluten-free plain flour

plus extra for dusting
¼ tsp xanthan gum
75g golden caster sugar
125g cold unsalted butter

cut into cubes

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Nutrition: Per serving (12)

kcal158
fat9g
saturates6g
carbs19g
sugars6g
fibre0.1g
protein0.7g
salt0.01g

Method

step 1

Line a 20cm x 20cm baking tin with baking parchment and set aside. Tip the flours, xanthan gum and sugar into a food processor and pulse to combine.
step 2

Add the butter and pulse until the mixture reaches a breadcrumb-like texture. Tip out onto your work surface and bring the dough together with your hands. Press into the prepared tin in an even layer and chill for at least 20 mins.
step 3

Heat the oven to 180C/160C fan/gas 4. Bake the shortbread for 18-22 mins until lightly golden. Remove from the oven and score along the cooked dough to make 12 rectangles. Leave to cool for 10 mins before cutting through the scored lines completely. Leave to cool completely before serving. Will keep in a biscuit tin for up to a week.

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A star rating of 4.7 out of 5.9 ratings

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