Shortbread Biscuits, Gluten Free

    1 hour 35 minutes

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

    53 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (23)


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


    Really nice biscuits and a very forgiving recipe. I used a ready-made gluten free white flour mix (Dovedale), put it all in the food processor to mix and get the dough. Didn't bother chilling it and still got a great biscuit. Second time I made these and not the last!  -  12 Jan 2012  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. Next time I'll use less sugar and add some salt. I kneaded it well, rolled it into a sausage before chilling, then cut off slices to bake.  -  13 Jun 2011  (Review from Allrecipes UK & Ireland)