I am delighted to offer you a mouth-watering recipe that will surely make your taste buds dance with joy. This heavenly recipe is for the classic shortbread biscuits, but with a twist – they are gluten-free! This scrumptious treat can be enjoyed by everyone, even those with gluten sensitivity or celiac disease.
I understand that the gluten-free diet can be restrictive and challenging for many, but worry not my friends. This recipe is not just easy, but it delivers melt-in-your-mouth biscuits that you won’t even believe are gluten-free.
As a nutritionist and food blogger, I always aim to cater to those with different dietary needs, whether it’s dairy-free, gluten-free, or free from other allergens. With this recipe, I hope to provide my readers with options and alternatives that do not compromise on taste or quality.
Before we dive into the recipe details, let me tell you why you’ll love this recipe. Trust me; this one is a game-changer.
So get ready to be enchanted by the aroma of buttery goodness wafting through your kitchen as we embark on this delightful baking journey together.
Why You’ll Love This Recipe
My dear readers, I beg your indulgence for a moment to extol the virtues of this marvelous recipe for gluten-free shortbread biscuits.
First and foremost, you will simply melt in your mouth at the first bite. The buttery flavor and delicate crumbly texture are perfectly balanced with just the right amount of sweetness that will leave you coming back for more.
But what makes this recipe truly special is that it is completely gluten-free. Those of you who have long struggled to find baked goods that cater to gluten sensitivities will finally have a recipe that satisfies both your taste buds and dietary needs.
Furthermore, these biscuits are also dairy-free, making them a suitable baked treat for those who follow a vegan lifestyle. Made with rice flour and gluten-free plain flour, they are perfect for anyone with dietary restrictions or allergies.
But don’t just take my word for it! These shortbread biscuits have received rave reviews from clients who sampled them at my nutrition practice. One client even declared them the best gluten-free shortbread they had ever tasted!
So whether you are looking for a delicious tea time treat or just want a guilt-free indulgence to satisfy your sweet tooth, this recipe is sure to impress.
Here I have listed all the gluten-free ingredients you will need to create these delicious shortbread biscuits. This recipe calls for simple ingredients that you can find in most grocery stores. Gather ingredients 1-9 to make the classic gluten-free shortbread biscuits or experiment with substitutions and variations for something new.
- 2 cups (280g) all-purpose gluten-free flour (or plain gluten-free flour)
- ½ cup (60g) rice flour
- 250g unsalted butter, softened to cool room temperature
- 125g icing sugar (confectioners sugar)
- 60g caster (or granulated) sugar
- 1 teaspoon vanilla extract
- plus extra icing sugar, for dusting the baked biscuits
Note: These ingredients are for the basic recipe of shortbread biscuits. For more variations, continue reading or explore ingredient substitutions
The Recipe How-To
Now that we have gathered all of the ingredients, let’s move on to making our delicious gluten-free shortbread biscuits.
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) and line a baking tray with parchment paper.
Step 2: Make the Shortbread Dough
In a mixing bowl, cream together unsalted butter and caster sugar until light and fluffy. Add in vanilla extract and beat in one egg yolk. Mix in gluten-free plain flour and rice flour until it forms a dough.
Step 3: Prepare Your Dough
Pour the dough onto a lightly floured surface and form it into a disc shape. Use your hands or a rolling pin to roll out the dough to about 1/2 inch (1 cm) thickness.
Step 4: Cut the Dough
Use cookie cutters to cut out your desired shape of shortbread cookies. You can use classic shapes such as circles squares or experiment with fun shapes like stars or hearts. Place the shortbread cookies onto your baking tray, leaving enough space between them for expansion during baking.
Step 5: Chill Your Dough
Place the dough in the fridge for at least an hour until it has chilled completely. This will prevent the biscuits from spreading too much during baking, giving you those delicious melt-in-your-mouth textures.
Step 6: Bake Your Cookies!
When your oven is preheated, take out your chilled shortbread biscuits from the fridge and bake them for approximately 20-25 minutes, or until they turn light golden around edges.
Step 7: Cool the Biscuits
Take out your cooked biscuits from the oven and let them cool on a wire rack. Once they are cool, dust some icing sugar over them for that sweet finish.
Now you have a perfect batch of gluten-free shortbread biscuits that are ready to be enjoyed. Dip them in a cup of tea, share them with friends or enjoy them all to yourself – these biscuits are sure to be a hit!
Substitutions and Variations
Substitutions and variations are fantastic ways to personalize your gluten-free shortbread recipe. There are many ways to switch up this classic recipe using different ingredients that suit your preferences.
Firstly, if you prefer dairy-free biscuits, simply use dairy-free butter instead of regular unsalted butter. The result is a melt-in-your-mouth biscuit that has a slightly different aroma but still delicious nonetheless. You can also replace the icing sugar with caster sugar or confectioner’s sugar for a different texture.
If you’re not fond of rice flour, you can use any other gluten-free flour substitutes like almond flour, or substitute half the plain gluten-free flour with cornflour, potato starch or tapioca starch to adjust the texture of the biscuit.
For those who are looking to experiment with flavors, try adding in 1/2 cup of finely chopped nuts like almonds, pistachios or pecans for crunch and depth. Some popular variations include lemon shortbread, almond shortbread or even some grated orange zest for a citrus twist. Alternatively, add chocolate chips to the mix to give your biscuits an extra touch of decadence.
Vegan substitutes for unsalted butter such as almond or coconut butter can be used to make vegan shortbread cookies. It’s best to consider using agave syrup or another natural sweetener instead of caster sugar for vegans.
Lastly, you can play around with the shapes of the biscuits and present them in different ways other than the traditional finger shape. Use cookie cutters in various shapes like hearts, stars or flowers for fun and creative results.
Overall, substitutions and variations encourage creativity and innovation in baking. Give them a try and discover your perfect version of this delicious gluten-free shortbread recipe!
Serving and Pairing
Once you have finished cooking these delicious shortbread biscuits, you will want to serve them up and enjoy their melt-in-the-mouth beauty. These biscuits are perfect on their own or with a cup of tea or coffee for a midday snack.
One way to turn these shortbread biscuits into something special is to dress them up with a sprinkle of icing sugar. Simply sift some icing sugar over the top of your biscuits before serving for an added touch of sweetness that will catch the eye of anyone who sees them.
If you’d like to be a bit more experimental, try pairing your shortbread biscuits with a dollop of jam or fresh fruit on the side. The sweetness of the biscuit will go perfectly with tart fruits like raspberries or strawberries.
Another great idea is to use the biscuits as a base for dessert. Top them with whipped cream and fruit, or crumble them up and use them as a layer in a trifle. The options are endless, and your imagination is the limit.
Whether you serve these shortbread biscuits plain or jazzed up, they are sure to please anyone. So, bake up a batch today and enjoy their delicious flavour!
Make-Ahead, Storing and Reheating
Once you’ve prepared your delicious gluten-free shortbread biscuits, it’s important to know how to store and reheat them to keep their melt-in-your-mouth texture intact. Thankfully, these biscuits store well, making them perfect for the busy baker or those who like to prepare ahead.
To make-ahead and store your biscuits, allow them to cool completely before placing them into an airtight container. They can be kept at room temperature for up to a week or in the fridge for up to three weeks. For longer storage, consider freezing the biscuits – they will last up to two months in the freezer.
When it comes time to reheat your shortbread biscuits, simply remove them from the storage container and let them come to room temperature. If you prefer your biscuits warm, you can gently heat them in the oven. To do this, preheat the oven to 180°C/160°C fan-forced and place your biscuits on a lined baking tray. Heat for just 2-3 minutes or until they are warm but not too hot.
With their long shelf-life and easy reheating instructions, this gluten-free shortbread recipe is perfect for those looking for a deliciously simple snack that can be enjoyed anytime. Don’t hesitate to make large batches of these delightful finger biscuits, as they are sure to disappear quickly!
Tips for Perfect Results
Now, for the best part of this article – the tips and tricks to make sure your gluten-free shortbread cookies turn out perfectly every time.
Firstly, ensure that the unsalted butter is at room temperature before starting. If the butter is too soft or too hard, it can negatively affect the texture of the cookies. I prefer to leave my butter out on the counter for at least an hour before starting to soften.
Another important tip is to use gluten-free flour that contains xanthan gum. This helps to bind the ingredients together and prevent crumbling. King Arthur Flour and Bob’s Red Mill both have great gluten-free flour blends that work well in this recipe.
It can be tempting to overmix the dough, but it’s crucial not to do this with shortbread cookies. Overmixing can cause the dough to become tough instead of crumbly and melt-in-your-mouth. Mix until just combined, no more!
Always sift or whisk together your gluten-free plain or rice flour with the icing sugar before adding it to the butter mixture. This will eliminate any clumps and ensure a smooth dough.
If you prefer a denser texture, substitute some of the gluten-free flour with almond flour or other nut flours in equal proportions. The flavor will be slightly different, but equally delicious.
Lastly, refrigerate your dough after shaping it into logs or discs. This helps them set up properly and maintain their shape when baking.
With these tips in mind, you’re sure to impress your family and friends with perfectly crisp, crumbly and melt-in-your-mouth gluten-free shortbread biscuits that might just rival those classic Scottish treats!
Before we conclude this article, it’s crucial to address some frequently asked questions about this gluten-free shortbread recipe. Indeed, there are several potential inquiries regarding ingredient substitution, storage, and preparation tips. Keep reading to find answers to your questions that will help you achieve the best possible results every time you make these melt-in-your-mouth biscuits!
What is the best flour substitute in shortbread?
Shortbread cookies typically contain rice flour which creates a crispy and brittle texture. However, if rice flour is hard to come by, you can substitute it with cornstarch to get a similar texture.
Does shortbread biscuits have gluten?
The usual recipe for shortbread cookies involves the use of all-purpose flour that has gluten, thereby making them unsuitable for those who need gluten-free options.
What is the difference between butter biscuits and shortbread?
The dissimilarities between butter cookies and shortbread cookies are primarily based on the proportion of sugar to butter used in each. Butter cookies typically have a higher sugar quantity and require a higher baking temperature, while shortbread cookies have more fat, leading to their distinctive delightfully crumbly texture.
When making shortbread What must you not do?
When the butter is excessively solid, it may not blend quickly with the shortbread mixture, leading to over-handled dough. Over-handling the dough will make it tough, which should be avoided at all costs when making shortbread.
In conclusion, this gluten-free shortbread biscuits recipe is perfect for anyone looking to indulge in a melt-in-your-mouth treat while adhering to dietary restrictions. With simple ingredients like gluten-free flour and unsalted butter, this recipe comes together quickly and beautifully.
Whether you have a dietary restriction or simply want to try something new, these biscuits will not disappoint. They are perfect for enjoying as a snack or alongside tea or coffee.
Do not be afraid to experiment with substitutions and variations to create your unique twist on the classic shortbread biscuit recipe. Whether you opt for almond flour, vegan butter, or lemon extract, the possibilities are endless.
So go ahead and give this recipe a try. I can guarantee that these biscuits will have you coming back for more – delicious treats do not have to compromise on taste!
Shortbread Biscuits - Gluten Free Recipe
- 2 1/2 cups gluten-free flour
- 1/2 cup gluten-free self-raising flour
- 250 g butter
- 1 cup icing sugar
- Melt the butter in a large saucepan and then remove from the heat.
- Sift all remaining ingredients into the melted butter. Mix well.
- Knead the dough on greaseproof paper for one minute or until the dough is well combined.
- Add a littlemore self-raising flour if the dough is too wet or sticky. If the mixture is too crumbly add a small amount of additional melted butter. The mixture is soft but should roll out easily.
- Roll out to 1cm thickness- roll between greaseproof or baking paper. This will stop the mixture from sticking to the rolling pin. Cut with cookie cutters. I use small shapes as they are easier to handle.
- Carefully lift each biscuit (I use an egg flipper) onto lined baking trays.
- Bake at 150°C for 15-20 minutes. The biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone. Cool on trays and the biscuits will set as they cool.
- Variation:- You can dip 1/2 of each biscuit in melted chocolate for wariety or add a small amount of cocoa powder to the mix to make them chocolate biscuits.
- Variation for christmas:- You can also make a variety of star shapes and sizes, then stack them to make a christmas tree and sprinkle with icing sugar. They make a great place setting on your christmas table, just add a nametag card leaning against each stack.