Gluten Free Shortbread Recipes

August 11, 2011
Shortbread cookies.I found this in a magazine, and now I make it when gluten free family members call in for a cuppa. This is delicious and as good as non-gluten recipes, so it can be enjoyed by all.


  • 1/2 cup wheat free corn flour
  • 1/2 cup pure icing sugar
  • 1 cup rice flour
  • 180 grams (3/4 cup or 1 1/2 sticks) butter (grated)
  • Glace' cherries (halved)


Sift the corn four, icing sugar, and rice flour together. Mix in butter (with hands) until it forms a soft dough. Wrap in plastic wrap and chill for 1 hour.

Preheat oven to moderate 180 degrees C (350 F). Lightly grease or line 2 flat baking trays.

Take mixture from refrigerator, shape the dough into 2 cm (3/4 inch) balls and place apart on baking trays. Press a cherry (or a almond) in the top of each biscuit and flatten lightly with fingertips.

Bake for 15-20 minutes or until edges are lightly browned. Allow to cool before storing.

Servings: 30
Prep Time: 15-20 Minutes
Cooking Time: 15-20 Minutes

Source: Magazine

By Lorraine from Perth, Western Australia

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