Gluten Free Shortbread

Makes 16

It is quite unusual to add water to this type of biscuit but in this recipe, it helps to achieve that delicious buttery crunch of shortbread.

6 Reviews / Write a review

Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Ingredients

200g FREEE Plain Flour
75g caster sugar
¼ tsp FREEE Xanthan Gum
pinch of salt
2 tsp water
150g butter

Line a 15x20cm/6x8”baking tray with parchment and preheat the oven.
Put the flour, sugar, xanthan and salt into a blender and pulse to mix.
Add the water and pulse to mix it with the flour.
Chop the butter into cubes, add this to the bowl and pulse until the dough holds together.
Tip the mixture into your prepared baking tray, pressing it into the corners and smoothing the top.
Cover the dough and leave it to rest for 20 minutes.
Cut the dough into 16rectangles.
Press the prongs of a fork into each rectangle slice.
Bake for 20 minutes.
Remove the tray from the oven and carefully cut the 16 slices again, following the original lines. Press the fork prongs into the holes again.
Return the shortbread to the oven and bake for a further 25 minutes.
Leave the shortbread to cool in the baking tray for 20 minutes before transferring it to a wire rack to finish cooling.
Store cold biscuits in an airtight tin.

Equipment

15x20cm/6x8" baking tray, parchment paper and blender

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

45 minutes

The recipe doesn't list water as an ingredient !

By Nita

05 Oct 2018

I had perfect results using 200g flour, 75g sugar and 125g butter, with the 2 tsp water but no salt. I used Doves Farm SF flour as i was out of plain and it came out great. Made shortbread sandwiches with jam in the middle and a drizzle of icing on top.

By mia

09 Jan 2018

It's the best recipe I've tried so far, for gf shortbread. The others just turned into a puddle!

By Julie

10 Dec 2017

Having tried this recipe twice and reading the poor reviews about it, a few things to point out would be that the mixture is quite wet however adding slightly more flour the issue can be sorted., It is really important that it is rested for about an hour to get the right consistency of shortbread otherwise it's cakey and unpleasant. Fortunately, from baking gluten-free for many years I understand how mixtures are affected when going gluten free so I could spot it straight away and not have the misfortune the other reviews have faced.

By Emmajane

23 Sep 2017

Need a lot more flour than is stated.... The water is not necessary. Overall a complete waste of time just use bero recipe and add xanthine gum....

Many thanks for your feedback. Having baked this recipe again, we found adding water gave the best results. With standard shortbread recipes, the addition of water is not normally required; however, the addition of water to gluten free flour provides a much better consistency for this recipe. We hope this helps. Best wishes, Doves Farm.

By rose

13 Jul 2017

In all my life I have never come across a baking tray 15 x 20 cm, and the photo of the shortbread in this recipe does not show such a baking tray. Consequently I would hesitate to recommend this recipe to anyone who did not have both a range of sizes of baking tray to choose from, and a good deal of cooking experience.

Many thanks for your feedback. We can confirm that the baking tray in the picture was purchased in a high-street shop. You can also find similarly sized foil trays in many stores or use any small baking tray. Alternatively. if you have a larger baking tray you could double the recipe. Best wishes, Doves Farm.

By Diane Antone

10 Jul 2017