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Gluten Free Shortbread Biscuit Recipe

Home > Everywhere > Food and Wine | Gluten Free | Rainy Day | Recipes
by Rebecca Kerr (subscribe)
Freelance writer/photographer living in Perth, Western Australia. Visit my website
Published January 11th 2013
Try out this recipe the next time you want to impress
This is the most delicious biscuit that I have ever made. This is why I will NOT make it just for myself anymore. Maybe if I had a little more self control I would, but I don't.

This is a great crowd pleaser:

A delicious recipe that will jump start the taste buds.


115g butter, cut into small pieces
plus extra for greasing
174g GF plain flour
plus extra for dusting
55g castor sugar
Pinch of salt

1. Preheat the oven to 150OC. Grease a loose-bottomed 20cm round tart tin* with the extra butter.
2. Mix together the flour, salt and sugar in a large bowl. Rub the butter into the dry ingredients until a dough forms. Do not overwork the dough otherwise it will be tough.
3. Lightly press the dough into the tin, spreading evenly. Gently cut 8 lines into the dough, then prick all over with a fork (for presentation make each piece Identical).
4. Bake in the oven until firm to touch and just coloured (this can take anywhere from 35-65mins depending on oven and thickness. You will need to keep an eye on it the first time you cook the shortbread, then make a note on cooking time)
5. Cool in the tin for a few minutes, then cut into pieces using the lines you marked out. Transfer to wire rack to cool completely.

Note: if you do not have a tart tin you can use any other tin, such as spring platform pan or biscuit tray. If using biscuit tray, line with baking paper. Mark paper with a 20cm circle (you can use a bowl). Lightly press dough into the shape of the circle and pinch ends for presentation before baking.

Be creative and shape them.

Have a little fun:
You can cut out shapes to suit themes or to just try something different.

If making shapes line a biscuit tray with baking paper and position biscuits at least 3cm apart. They will not rise but will be easier to take off the tray once cooked.

After baking you can sprinkle with castor sugar or icing sugar for decoration once you take out of the oven. Alternatively wait until cooled to add icing.
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Why? Cooking is Fun and Calming
Where: Your Kitchen
Cost: Cost of Ingredients
Your Comment
I made this tonight for my housemate and it bombed :( The dough was really "wet", so after one batch I put the rest of the dough in the fridge to firm up a bit. The biscuits didn't hold the shape at all and became one large super-thin cookie, even the batch I made from the chilled, firmer dough. Help?
by clair (score: 0|3) 2593 days ago
Surely using Plain Flower will not be Gluten Free? Or am I missing something?
by dick.0 (score: 0|2) 2878 days ago
GF Plain Flour = Gluten Free Plain Flour
by Rebecca Kerr (score: 1|52) 2878 days ago
I see. Thanks.
by dick.0 (score: 0|2) 2877 days ago
Could you please give details of brand of flour you use? I only know GF flour as rice or corn flour and have not found one I liked for baking.
by cindi (score: 0|2) 2877 days ago
I use Orgran Gluten Free Flour :)
by Rebecca Kerr (score: 1|52) 2876 days ago
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