My Gluten-Free Shortbread Cookies are the perfect festive treat. This is a recipe of my Great Aunt Edie’s, that has successfully been converted to gluten-free. The shortbread is rich, buttery, and melt-in-the-mouth delicious as it should be. It contains just four ingredients and is so simple to prepare. These cookies are the perfect addition to your Christmas Cookie Box!
You will love these Gluten-Free Shortbread Cookies because:
- They are made from simple ingredients, all of which are readily available or you may already have on hand.
- They are easy to make and are perfect with a cup of tea or coffee.
- By placing them in a pretty box or tin – they make a beautiful gift at Christmas time.
- This delicious, sweet treat is proof that the adage “less is more” is true. In this case, simple is most definitely best.
- The Shortbread is gluten-free, egg-free and nut-free, making it suitable for many people with dietary restrictions.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Butter – use good quality butter. I have used unsalted butter as I find that good quality butter provides sufficient flavour, as well as contributes to the richness of the shortbread.
Caster/superfine sugar – dissolves more rapidly than granulated sugar, giving a finer texture to the Gluten-Free Shortbread. If you don’t have any caster/superfine sugar, just add some granulated sugar to a blender and pulse a few times until the sugar granules are reduced in size. Just don’t take it too far, or you will end up with icing/powdered sugar.
Gluten-free plain/all-purpose flour – I have used a commercial gluten-free flour which is made from a blend of naturally occurring gluten-free flours. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes.
Cornflour/corn starch – cornflour is also known as corn starch in the USA. It is finely ground to an ultra-fine, powdery consistency. As the name suggests, it is most frequently made from corn, but not always. To keep the recipe gluten-free, check that it is not made from wheat.
How to Make Gluten-Free Shortbread:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Cream the butter and sugar:
Using hand-held electric beaters, or your stand mixer, add the butter and sugar to the bowl. Using medium speed, cream them together until the mixture is pale and creamy.
2 – Gradually add in the flour:
Gradually add the flour to the butter and sugar and use the lowest speed to combine.
Turn onto cling wrap and bring the mixture together, forming a square of approximately 15 cm (6 inches). Cover and chill in the fridge for 15 minutes.
3 – Cut out the cookies:
Remove the dough from the fridge and place between two sheets of non-stick baking paper to roll. Roll the dough to about 1 cm (¼ inch) thick.
Cut shapes of your choice – we have used a star cutter.
4 – Place on a baking tray:
Using a large palette knife or spatula, carefully lift the cookies onto the prepared trays, sprinkle with additional caster/superfine sugar and chill for 30 minutes. This helps the biscuits to hold their shape.
Place the trays in the preheated oven and bake the shortbread for 40 minutes.
Tips for success and FAQs:
With so few ingredients, to achieve the best flavour, it is essential that they all be good quality. In this recipe, butter is an important part of the flavour – use the best quality you can.
Tradtionally, shortbread is known as just that, shortbread, but I have included the terms “cookies” or “biscuits” as many people will be more familiar with this.
In Australia, we commonly use the British term “biscuit” for the sweet treat we enjoy with tea or coffee. However, in the USA, a biscuit is closer to what we call a scone, and their sweet treat, which may accompany tea, coffee or a glass of milk, is a “cookie”. So, whilst in Australia, we may say that a biscuit is a cookie, in the USA a cookie is not a biscuit. We aim to avoid confusion.
It is called shortbread because of the high ratio of butter to sugar. The high-fat content gives the dough a “short” quality, making it tender, crumbly and melt in the mouth.
No leavening agent is used in our Gluten-Free Shortbread.
Yes, it re-rolls very well, with no discernible difference between the first and second rolls.
For about seven days when stored in an airtight container in a cool, dry location. If the weather is hot, it may be preferable to freeze some, as outlined below.
Yes, you can. After they have completely cooled, freeze them in a single layer on a baking tray lined with baking paper. When frozen, transfer them to an airtight container for up to 1 month. Separate the layers with baking paper. To thaw, remove them from their container and place on a plate at room temperature. Be sure to label and date the freezer container as frozen items can be difficult to identify.
Serving suggestions:
Some ways to enjoy this delicious Gluten-Free Shortbread are:
- Serve for an elegant morning or afternoon tea.
- Package some in a pretty tin or box. Like my Gluten-Free Gingerbread Loaf, it is the perfect Christmas gift for family or friends.
- Enjoy with a soft dessert such as our No-Churn Vanilla Ice Cream. The Shortbread adds lovely textural contrast.
I hope you’ll love these special, delicious Gluten-Free Shortbread Cookies as much as we do. I would love to hear from you in the comments below when you have given them a try!
Alex xx
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Gluten-Free Shortbread Cookies
Equipment
- star cookie cutter – 8 cm (3 ¼ inches) from point to point
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 125 g (½ cup) unsalted butter – cubed, at cool room temperature See Note 1
- 65 g (¼ cup + 1 tsp) caster/superfine sugar
- 200 g (1 ⅓ cups) all-purpose/plain gluten-free flour See Note 2
- 1 tablespoon gluten-free corn flour See Note 3
Topping:
- 2 tablespoon caster/superfine sugar
Instructions
- Line 2 large baking trays with non-stick baking paper. Ensure you have room in your fridge for the trays.When you are ready to bake: preheat your oven to 150 degrees C (300 F).
- Add the flours to a small bowl and stir well to combine.
- Add the cubed butter and sugar to the bowl of a stand mixer, and using medium speed, cream them together until the mixture is pale and creamy – about 3 minutes. Scrape down the sides of the bowl once or twice, as necessary. Do not overbeat – you don’t want to incorporate too much air into the mixture.
- Add the flours to the butter and sugar, about ¼ of a cup at a time, and use the lowest speed to combine.
- Turn the mixture onto some clingwrap and bring the mixture together, forming a square of approximately 15 cm (6 inches). Cover and chill in the fridge for 15 minutes.
- Remove from the fridge and place the dough between two sheets of non-stick baking paper to roll.
- Roll the dough to about 1 cm (¼ inch) thick. As you roll, lift the paper occasionally and then return it to the surface of the dough. Doing this helps to roll it evenly and keep it from sticking to the baking paper.If you find that the dough is too cold and cracks as you’re rolling, just wait a few minutes and try again. Likewise, if you find it too warm, return it to the fridge for a few minutes.
- Using a star cutter, cut out the cookies – I usually get 6-8 to begin with. Gather the remaining dough together and repeat the process of rolling and cutting until all the dough is used. Dip the cutter in flour if necessary to prevent the dough sticking.
- Using a large palette knife or spatula, carefully lift the shapes onto the prepared tray.If you find that the shapes have a few cracks, just gently push them together with your fingers to smooth. Sprinkle with the additional caster/superfine sugar and put the trays in the fridge to chill for 15 minutes. This helps the biscuits to hold their shape.Preheat your oven to 150 degrees C (300 F).
- Place the tray in the preheated oven and bake the shortbread for approximately 40 minutes, turning the trays around at the 20 minute mark.Traditionally, shortbread is kept pale and not coloured, and this is achieved by cooking at a low temperature.
- Once cooked, remove the trays from the oven and leave the shortbread to cool for 10 minutes before carefully lifting to a cooling rack.
Notes
- Butter: if you are making the cookies on a hot day, do not leave the butter out of the fridge for too long – you don’t want it melted. It should be spreadable but still cool. Room temperature for butter is around 18 degrees C (65 F) which may be much cooler than your kitchen in summer.
- All-Purpose Flour: we use a good quality commercial gluten-free flour which is made from a blend of naturally occurring gluten-free flours. Ensure the flour blend you use contains either xanthan or guar gum to stabilise and provide structure to the recipe. We use and recommend Bob’s Red Mill 1 for 1, Orgran and Well Good Flour.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Storage: place cookies in an air-tight container and store in a cool, dry location. The cookies will last for up to 7 days.
- Freezing: after the cookies have cooled completely, freeze them in a single layer on a baking tray lined with baking paper. Once frozen, transfer them to an airtight container for up to 1 month. Separate the layers with baking paper. To thaw, remove them from their container and place the cookies on a plate at room temperature.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Sam
I have friend who is gluten free diet. I tried this gluten free shortbread cookies for her. They came out perfectly.
Alexandra Cook
Thank you, Sam 🙂
I appreciate you trying our recipe, and I am so glad they came out perfectly!
Alex xo
Jacqueline
I’ve tried a number of gluten free shortbread recipes and this is the best of them all. So happy to have there cookies as one of my Christmas cookies this year!
Alexandra Cook
Oh, Jacqueline, you have made my day!
I am so happy you enjoyed this recipe. Thanks so much, Alex xo
Mags
Hi Alex, I have just made your shortbread and itsturned out amazing. I made small cookies as I am going to make German biscuits. My gluten free friends are goingto be amazed with them.
Thank you so much.
Alexandra Cook
Hi Mags,
Thrilled to hear that you enjoyed this recipe 🙂 I really appreciate you taking the time to let me know!
Thanks, Alex xo
Amber
I really want to try these. One of my kids has a corn allergy, is there a substitute for the corn flour?
Alexandra Cook
Hi Amber,
I am so sorry, but I haven’t tried this recipe without the corn flour. I feel it would alter the texture in this instance, so it may be worth searching for a specific recipe that doesn’t use it 🙂
Alex xo
Naiyana
Really easy
Alexandra Cook
Thank you, Naiyana! 🙂
Tamara
This recipe was a HUGE hit! Highly recommend you try it out. Easy to make, so tasty and everyone loved them 😍 And the perfect cookie to dip in your coffee!
Alexandra
Hi Tamara, thank you so much for your lovely feedback on the GF Shortbread Cookies. I am delighted that they were enjoyed by all, and appreciate that you took the time to let me know. 🙂
Mags
Hi Susanna, I am in the uk, my gluten free plain flour has no xantham gum in it, should I add it to the mix separately?
Alexandra Cook
Hi Mags,
Thanks for the question!
Yes, that is correct – xanthan gum is important in gluten-free baking, so if your flour doesn’t contain it, you will have to add it.
This is a great article from Bob’s Red Mill (linked) about xanthan gum and how it works in baking, and also how much to add. You’ll need 1/2 tsp per 1 cup of flour for baking.
Please feel free to reach out with any questions, and I hope you’ll enjoy the recipes 🙂 Alex xo