Gluten Free Shortbread Finger Biscuits

Name: Gluten Free Shortbread Finger Biscuits
Ingredients: 200 g FREEE Plain White Flour; 1 tsp FREEE Xanthan Gum; 75 g caster sugar; pinch of salt; 2 tsp water; 150 g butter; butter, for tray

Makes 12 shortbread fingers

The initial mixing and resting stage are the key to creating the delicious buttery crunch of these gluten free shortbread finger biscuits.

14 Reviews / Write a review

Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Ingredients

200g FREEE Plain White Flour
1 tsp FREEE Xanthan Gum
75g caster sugar
pinch of salt
2 tsp water
150g butter
butter, for tray

Pre-heat the oven.
Rub some butter around the inside of a 15x20cm/6x8” baking tray or insert a baking liner.
Put the flour and xanthan gum into a bowl, stir to combine and sieve into a kitchen blender.
Add the sugar and salt and pulse to mix.
Add the water and pulse again.
Cover and leave it to rest for 20 minutes and pre-heat the oven.
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.
Bake for 20 minutes.
Remove the tray from the oven and carefully cut the shortbread into 12 rectangles.
Press a fork into each rectangle slice three times.
Return the shortbread to the oven and bake for a further 22-25 minutes.
Leave the shortbread to cool in the baking tray.
Store cold biscuits in an airtight tin.

Equipment

15x20cm/6x8” baking tray, kitchen blender and mixing bowl

Temperature

200°C, Fan 180°C, 400°F, Gas 6

Cooking time

45 minutes

Love this shortbread recipe, turns out just like shortbread & my family eat this within a few days of baking & that’s the best taste test for me.

By Hannah

17 Aug 2020

Came out well for me, this is my first time making a shortbread biscuit, I used Vitalite butter (Dairy Free) followed the instructions above, mine came out a little hard but holds together perfectly well and crumbles well when you bite it, so I think it was a great recipe

By Connie

03 Jun 2020

one of my ALL time favourites. some times i will add some chopped nuts, or desiccated coconut, or even chocolate, i just play. enjoy.

By pete

27 May 2020

This is the tastiest result for shortbread I have found. Crisp and sweet similar texture and taste to shortbread made with wheat flour. I will definitely make this again. Thank you

By Sue

11 Apr 2020

This worked beautifully. It’s the best GF biscuit I’ve managed to make.

By Mike

24 Jan 2020

I struggle to find good recipes where my family cannot tell that they are gluten free. This recipe is great and the shortbread came out exactly as in the picture. With all recipes where it calls for GF plain flour (especially pastry) I use half GF plain and half GF bread flour as I find that it takes the chalky/sandy texture away. That was the only thing I changed and my family loved them!

By Jo

22 Jan 2020

I wanted a gluten free and vegan shortbread and this was the second recipe I tried. Perfect. Made using a vegan block marg and nobody knew they were gluten free and vegan. Recipe quantities are right. Now need to make again and add flavours - ginger, choc chip, lemon, etc.

By Lara

13 Apr 2019

The most delightful, crumbly shortbread. You couldn't tell that it was gluten free, and all my family enjoyed it too, and agreed that it was so much better than any shop bought variety (gluten free or otherwise). Followed the recipe to the letter, and had no problems what-so ever. Now I have the basics I will start experimenting with different quantities and types of butter and sugar!

By Simon Holroyd

17 Feb 2019

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