Basic Gluten Free Shortbread

Makes 16

Free from Gluten, Soya, Wheat, Nuts


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  1. Line a 15x20cm/6x8”baking tray with parchment and pre-heat the oven.
  2. Put the flour, sugar, xanthan and salt into a blender and pulse to mix.
  3. Chop the butter into cubes, add this to the bowl with the water and pulse until the dough holds together.
  4. Cover the dough and leave it to rest for 20 minutes.
  5. Tip the mixture into your prepared baking tray, pressing it into the corners and smoothing the top. Cut the dough into 16 slices.
  6. Press the prongs of a fork into each rectangle slice.
  7. Bake for 20 minutes.
  8. 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.
  9. Return the shortbread to the oven and bake for a further 25 minutes.
  10. Leave the shortbread to cool in the baking tray for 20 minutes before transferring it to a wire rack to finish cooling.
  11. Store cold biscuits in an airtight tin.


15x20cm/6x8" baking tray


200°C, Fan 180°C, 400°F, Gas 6

Cooking time

45 minutes
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

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