Gluten Free Shortbread

Updated: Sep 21, 2019

Photos for this recipe were lost when I moved website hosts. Stay tuned for new ones soon!


People who live a gluten-free lifestyle aren’t always doing it for the reasons people think we are – in most cases its not diet (as in weight loss) related at all, but medical more than anything else (i.e; I have IBS)


We miss and still really enjoy treats like cakes and biscuits, but to buy these from the supermarket can be costly! This recipe cost me less than about $5 (the ingredients to buy outright cost me more than that, but when you break it down…)


Hopefully, you enjoy my recipe and if you have any questions about it, or you make it and want to show me photos - please do!.


Ingredients  100 grams of Edmonds GF Flour 2 Tablespoons of Corn Flour (GF) 200 Grams of softened Butter 100 grams of icing sugar


Combine all the ingredients in a bowl until dough forms. Roll into a ball and wrap with glad wrap – leave in the fridge for an hour. From there, roll into little balls and press down with your fingers or a fork – I have tried to cut into shapes but because it is such a wetter mix in comparison to normal shortbread, it's harder to work with.


Bake for 30 mins on 150 – 160 (oven dependant) They will spread slightly and the shortbread will form a crust around the edges where it has spread/butter is coming out – but just leave them. Remove from the oven, and let them rest for 30 mins. Don’t touch them until they are stone cold – as they will just crumble. Once they’re cold, they’ll be nice and hard and ready to eat!