Gluten/Dairy Free Shortbread

    50 minutes

    Lovely yummy shortbread just great for my son who has a wheat intolerance and my daughter who is a vegan. Very easy to make and you can add hazel nuts for a special treat.

    29 people made this

    Serves: 12 

    • 250 grams of Nuttelex margarine or other dairy free margarine
    • 1/2 cup caster sugar
    • 1 teaspoon vanilla
    • 2 1/4 cups gluten free plain flour
    • 1/4 cup ground rice or rice flour
    • *optional 1/2 cup chopped hazelnuts

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 170 degrees C. Cream margarine, vanilla and sugar till pale and sugar is dissolved.
    2. Mix flours together then add to sugar mix, stir till combined.
    3. * Add nuts at this stage, if using.
    4. Turn out onto floured bench and knead until smooth ball.
    5. Press into lined lamington tin and cut into squares.
    6. Bake in preheated oven for 35 to 40 mins till pale golden.
    7. take from oven and recut the squares while hot. Cool in tin.
    8. Dust with icing sugar.

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    Reviews in English (3)


    I made this as I can't have dairy and my friend can't have gluten and thought I could share it with her. I didn't think it was very nice. The rice flour was very over powering and took over the flavour.  -  24 Oct 2010


    I just made this for the members of my family who are gluten & dairy intolerant. It’s a great recipe - easy to make and delicious to eat!  -  16 Dec 2017


    I tweaked this recipe a bit. As I had little Nuttelex I substituted this with 100 ml canola oil and 2 tbsp Nuttelex. Added 1/4 tsp baking powder. Measurements - 280 g homemade gluten free flour (sorghum+rice+tapioca starch) and 140 g sugar. No nuts means it is FAILSAFE. Came out really crispy and kids loved it!  -  09 Feb 2014