Thursday, December 6, 2012

Gluten Free Shortbread

I love a good shortbread recipe. Being gluten-free, doesn't mean you should miss out either. This recipe for shortbread is very simple - just the way I like it! All the ingredients should be found at your local grocery store.

~ Ingredients ~

1/2 cup cornflour
1/2 cup rice flour
1/2 cup almond meal
1/2 cup icing sugar
1/2 cup butter (125g)

Sift all dry ingredient into a bowl and then cut cold butter into small cubes. Rub together until you get a soft dough.

Roll dough into a ball first (it's easier) then gradually roll into a sausage. Roll the sausage to about 5cms in diameter. Cover, and chill in the fridge for at least an hour.

Remove from fridge and cut into approximately 1cm pieces with a large chef knife. Place shortbread on greased and/or lined baking tray. These will spread with cooking so give them space.

Bake at 160 degrees Celcius for 20 minutes. Edges should be very lightly browned. You don't want to burn these or they won't be as light, and melt in your mouth.

Cool completely and store in an airtight container. Made 16.

When Sarah and Dave came home in the afternoon, Sarah wanted to call them Pancake Surprise, because "surprise" they're not pancakes! Dave said after one, he wanted to go all Cookie Monster on them.

Not bad for a gluten free shortbread.


  1. I like the sound of this. By corn flour, you mean cornstarch, correct?
    I had a recipe for rice based Mexican wedding cookies somewhere you might like. Will try to find it for you.

  2. I believe cornflour and cornstarch are the same thing.

    It's a very fine, white powder, which I imagine both cornflour and cornstarch possess the qualities of. I've always considered the names interchangeable.

    The only thing I would watch out for if avoiding gluten is to check the ingredients list. It should be 100% corn/maize, not other powders mixed in which can sometimes be obtained from wheat.

  3. Opps, forget to thank you for chasing up the cookie recipe you have. They sound interesting.


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