Wheat and Gluten Free Almond Shortbread Biscuits

    30 minutes

    A very sweet biscuit, these keep well and everyone loves them and can't tell that they are wheat and gluten free! This is my own recipe that I have developed from an old original shortbread recipe.

    13 people made this

    Makes: 18 shortbread biscuits

    • 150g butter or margarine
    • 85g caster sugar
    • 175g gluten free self raising flour
    • 55g gluten free cornflour
    • 25g ground almonds
    • 10 drops almond extract
    • 1/2 teaspoon xantham gum

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Set the oven to 170 degrees C. Get out a large non-stick baking tray, if not non-stick, then line with baking paper.
    2. Cream the butter with the sugar in a medium-sized mixing bowl. Add all the other ingredients. Bind together with the hands, but be patient! It will come together and form a firm ball.
    3. Roll out to 5mm thick and cut out shapes with cutters. Place on a baking tray and prick the tops with a fork, brush lightly with milk and sprinkle some caster sugar over the tops.
    4. Bake in the preheated oven for 15 minutes, or till set and golden. Cool for a minute or two on the tray and remove to a rack.


    When cold store in an airtight tin (or freeze). These biscuits keep well for two or three weeks.

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    Reviews in English (2)


    These are without a doubt the most 'biscuit' like, wheat free biscuits I've ever had! Thank you for the recipe. I wanted a crisp biscuit to have with a cuppa and that's exactly what these are. Have eaten the last one 3 days after making and still perfect. Husband didn't even notice they were without wheat!!!😊😊  -  11 Feb 2014  (Review from Allrecipes UK & Ireland)


    Made them into christmas shortbread biscuits. Delicious. Made my dairy free gluten free daughter very happy! Thanks for sharing the recipe! I didn't have any almond so used vanilla as I didn't think it would make a huge difference. I also used xylitol instead of sugar as we're sugar free!  -  22 Dec 2015  (Review from Allrecipes UK & Ireland)