Here’s my recipe for Crunchy Gluten Free Shortbread, that is so good you won’t believe it is actually gluten free! It is also egg-free and contains 6 ingredients – butter, gluten free flour, almond flour, vanilla essence, caster sugar and a dusting of icing sugar.
Store-bought shortbread from a holiday cookie tin is nice, but homemade is even better, especially when it can be made gluten free. These are crunchy, moreish and absolutely perfect for dipping in tea or hot chocolate.
Making the Crunchy Gluten Free Shortbread
This is a one-bowl recipe so there is very little fuss.
Simply add the room temp butter, Woolworths Gluten free flour, almond flour, sugar and vanilla essence to a bowl and mix well with a handheld mixer.
The dough might be a little sticky, so you can simply add another teaspoon or so of flour to help you shape into a ball.
Cover and chill the dough for at least an hour before attempting to shape.
Once chilled, roll out small sections and cut out small circles using a cookie cutter or sherry glass. I found it easier to roll small sections and then cut cookies on my baking sheet as the dough can get soft.
Then you simply bake for 45min at 180C and then cool your cookies until they harden.
Other Variations
- You could dip the shortbread once baked in chocolate and nuts
- You could add a few choc chips before baking your cookies
- You could add almond essence instead of vanilla
- you could dust in caster sugar instead of icing sugar
Enjoy making these Crunchy Gluten Free Cookies.
Love.
Cat
Crunchy Gluten Free Shortbread
Equipment
- baking tray
- Baking Paper
- bowl
- handheld mixer or whisk
Ingredients
- 115 g unsalted butter
- 100 g Woolworths All Purpose Gluten Free Flour plus more for rolling
- 50 g caster sugar
- 1 tsp vanilla essence
- 65 g almond flour
- Icing sugar for dusting
Instructions
- Add the room temp butter, Woolworths Gluten free flour, almond flour, caster sugar and vanilla essence to a bowl and mix well with a handheld mixer.
- The dough might be a little sticky, so you can simply add another teaspoon or so of flour to help you shape into a ball. Cover and chill the dough for at least an hour (or overnight) before attempting to shape.
- Once chilled your dough will be quite hard. Don't panic, simply let it soften slowly, but it must still be quite cool when you use it. While it is coming to room temp, preheat the oven to 180C and line a baking pan with baking paper.
- Roll out small sections of dough and cut out small circles using a cookie cutter or sherry glass. I found it easier to roll small sections and then cut cookies on my baking sheet as the dough can get soft and may be hard to lift.Remember to space out the cookies as they will expand.
- Bake cookies for 45min at 180C until golden
- Remove from oven and leave to cool on the tray until they harden.Once cooled, dust them with Icing sugar.
- Store in an airtight container and eat within a week.
Notes
Other Variations
- You could dip the shortbread once baked in chocolate and nuts
- You could add a few choc chips before baking your cookies
- You could add almond essence instead of vanilla
- you could dust in caster sugar instead of icing sugar
Other Holiday Cookies to try:
Gluten Free Christmas Gingerbread Cookies
