Gluten Free Shortbread


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


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