Gluten-Free Shortbread

Gluten-Free Shortbread: Buttery, Crumbly, No-Fuss

Introduction

This gluten-free shortbread recipe is one of those quiet kitchen wins that still makes me grin every time. Simple, humble, and ridiculously delicious. It tastes like classic shortbread — rich, buttery, tender — but without the gluten. If you’ve ever thought gluten-free baking had to be dry or tricky, this recipe proves the opposite.

After five years of testing recipes in my own kitchen, I’ve learned that the best desserts don’t need to be complicated. I’ve burned trays, overmixed dough, and made my fair share of crumbly disasters. That’s precisely why I love this recipe so much. It’s forgiving. It’s reliable. And it proves that anyone can bake something beautiful, even on a busy day.

I make this gluten-free shortbread for tea time, holidays, and “just because” moments. It’s comforting, nostalgic, and completely worth keeping in your recipe collection.

Why You’ll Love This Recipe

This shortbread comes together with almost no effort and bakes beautifully every single time. The flavor is rich, buttery, and lightly sweet, never cloying. The texture is crisp at the edges and tender in the center, just like traditional shortbread should be. It’s quick enough for a weekday treat but special enough for guests. Plus, everyone in the family — gluten-free or not — will happily reach for another piece.

Ingredients You’ll Need For Gluten-Free Shortbread

• 1 cup gluten-free all-purpose flour blend (must contain xanthan gum or add ¼ tsp separately)
• ½ cup unsalted butter, softened (or dairy-free butter for vegan option)
• ¼ cup powdered sugar (also called icing sugar)
• ¼ tsp fine salt

Gluten-Free Shortbread

Buttery, tender, and easy gluten-free shortbread made with just four ingredients. Perfect for tea or gifting.

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Prep Time 10 minutes mins

Course Snack

Cuisine British-inspired

Servings 8

Equipment

• Mixing bowl
• Wooden spoon or spatula
• Baking sheet
• Parchment paper
• Fork or cookie stamp
• Knife or cookie cutter

Ingredients

  

• 1 cup gluten-free all-purpose flour blend (must contain xanthan gum or add ¼ tsp separately)
• ¼ tsp xanthan gum
• ½ cup unsalted butter, softened (or dairy-free butter)
• ¼ cup powdered sugar
• ¼ tsp fine salt

Instructions

 

• Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
• Cream butter and powdered sugar until smooth.
• Add flour and salt; mix gently until dough forms.
• Press dough into a ½-inch-thick round on the tray.
• Decorate with fork marks or cut into wedges.
• Bake for 15–18 minutes, until the edges are lightly golden.
• Cool completely before cutting or serving.

Notes

For vegan shortbread, use plant-based butter. For the best texture, always let the cookies cool thoroughly before slicing.

Keyword easy shortbread, gluten-free cookies, gluten-free shortbread, tea biscuits

Equipment Needed

• Mixing bowl
• Wooden spoon or spatula
• Baking sheet
• Parchment paper
• Fork or cookie stamp
• Knife or cookie cutter

How Do You Make Gluten-Free Shortbread? (Step-by-Step)

1. Preheat the oven to 325°F (165°C).
   Line a baking sheet with parchment paper so nothing sticks.
2. Cream the butter and sugar.
   In a bowl, mix softened butter and powdered sugar until smooth and pale. You don’t need a mixer — a spoon works just as well.
3. Add flour and salt.
   Stir gently until the dough comes together. It should look soft and slightly crumbly but hold when pressed.
4. Bring the dough together with your hands.
   Press lightly until you have a smooth ball. Do not knead.
5. Shape the shortbread.
   Pat the dough into a round disc about ½ inch thick on the lined tray. Smooth the edges with your hands.
6. Decorate the top.
   Press lightly with a fork to make a classic pattern, or leave it plain. You can also cut wedges now.
7. Bake for 15–18 minutes.
   Look for lightly golden edges, not deep browning.
8. Cool completely before cutting.
   The cookies firm up as they cool. Be patient — it’s worth it.

Common Mistakes to Avoid

1. Using cold butter.
   Cold butter makes the dough crack and crumble. Soft butter is key.
2. Overmixing the dough.
   This makes the texture dense instead of tender.
3. Baking at too high a temperature.
   Shortbread likes gentle heat. Hot ovens make it dry.
4. Skipping parchment paper.
   Without it, the cookies can stick and break.
5. Cutting while hot.
   They’ll crumble apart. Let them cool first.
6. Using the wrong gluten-free flour.
   Avoid single flours like rice flour alone — use a proper blend.

Serving Suggestions

Serve your gluten-free shortbread with hot tea, coffee, or a frothy cappuccino. It’s lovely alongside fresh berries or a small bowl of whipped cream for dessert. During holidays, pair it with spiced chai or mulled wine. Honestly, it’s also perfect all by itself when you need a quiet moment.

Storage & Reheating Instructions

Store shortbread in an airtight container at room temperature for up to 5 days. For more extended storage, freeze in layers with parchment paper for up to 2 months. There’s no need to reheat — but if you like them warm, pop one in a low oven for 2–3 minutes.

Nutrition Information For Gluten-Free Shortbread

Final Thoughts

This gluten-free shortbread is simple, elegant, and incredibly satisfying. It proves that gluten-free baking can be just as joyful and delicious as traditional baking. Once you try it, you’ll want to make it again and again.

Frequently Asked Questions