Shortbread Biscuits, Gluten Free

    Shortbread Biscuits, Gluten Free


    30 people made this

    Great tasting shortbread without wheat flour and egg. For best results, refrigerate dough for one hour.

    Serves: 24 

    • 3/4 cup fine cornmeal flour
    • 1 cup rice flour
    • 1/2 cup caster sugar
    • 175g butter, softened
    • extra butter for greasing

    Preparation:15min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour35min 

    1. Preheat oven to 150 degrees C.
    2. Sift cornmeal flour, rice flour and sugar together in a medium-large bowl.
    3. Add butter. Mix with hands until soft dough forms. If you feel that it's still too wet just add a little more flour (either one is fine). Refrigerate one hour.
    4. Cover biscuit tray with greased baking paper.
    5. Shape dough into 2.5cm balls. Place about 5cm apart on greased paper. Flatten with lightly floured fork.
    6. Bake for 20-25 minutes or until edges are lightly browned.

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    Reviews (1)


    It melts in your mouth... - 15 Apr 2011

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