Wheat and Gluten Free Almond Shortbread Biscuits

Wheat and Gluten Free Almond Shortbread Biscuits

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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.


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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