Gluten Free Christmas Shortbread Biscuits
These buttery Christmas Shortbread Biscuits make a lovely gift for a gluten-free friend. Don’t be tempted to use an electric blender for this recipe to cream the butter and sugar. Mixing by hand will ensure the biscuits keep their shape in the oven. Stored the biscuits in an airtight container for up to 2 weeks.
How long will it take?
45 minutes
What’s the serving size?
Makes approx. 24 biscuits
What do I need?
- 100 g unsalted butter, softened
- 50 g caster sugar
- 1 tsp vanilla extract
- 170 g plain gluten free flour
- 40 g cornflour
- 1 tsp ground cinnamon
- ½ tsp xanthan gum
- ¼ tsp salt
- Icing sugar to dust
How do I make it?
- Preheat oven to 180C.
- Line a baking tray with baking paper.
- Mix butter, caster sugar and vanilla together in a large bowl using a wooden spoon to mix together.
- Add sifted flour, cornflour, cinnamon, xanthan gum and salt to the bowl with the butter mixture and stir until all ingredients are combined.
- Use your hands to knead the dough, forming it into a ball.
- Lay down a large sheet of baking paper and place the ball of dough on top. Flatten slightly with your hands and then add a second sheet of baking paper over the top of the dough.
- Use a rolling pin to roll the dough out to about ½ centimetre thickness, then cut out the biscuits using cookie cutters of your choice.
- Lay biscuits onto prepared baking tray and bake for 15-20 minutes or until they are a light golden brown colour.
- Cool on baking tray and dust with icing sugar if desired.
