Our local supermarket now sells Walkers gluten free shortbread… and it’s DELICIOUS! So delicious, in fact, that I wrote to Walkers to thank them 🙂 Now the only downside is that it’s expensive. In Switzerland, where we live, gluten free goods are still fairly difficult to find and outrageously expensive. When I was the only Coeliac in the house, it wasn’t so bad… but now that my two teenage daughters are also off gluten, it can be a real problem (teenagers eat – a lot!).
So, the other day, I remembered that a friend of mine had made some gluten free shortbread once, and that it was delicious. So I got my ingredients out and started baking… and the result was fabulous 🙂
Honestly, it’s SO EASY to make this shortbread, you just won’t believe it. The only tricky part is that you must let it cool down before eating it – otherwise it’s really too crumbly! And it’s REALLY HARD to wait when you have this delicious caramel/butter kind of smell wafting through the house!
These shortbread slices keep really well – just put them in a biscuit tin and they’ll be fine for a few days.
Hope you like them as much as we do 🙂
Recipe Info
- Makes: 1 round shortbread (21cm dish)
- Prep time: 10 minutes
- Bake time: 60-70 minutes
- Total time: 1 hour 10 minutes
- Difficulty: Easy
Ingredients:
- 220 g gluten free flour (I used Schaer bread mix B – see products used)
- 45 g rice flour
- 60 g white sugar
- 20 g icing sugar
- 1 g salt
- 180 g butter (at room temperature)
Method:
- Place all the ingredients in a blender and mix well until it forms a ball of dough. If you don’t have a blender, don’t worry! Just make sure you use butter that is at room temperature, then mix all the ingredients thoroughly – it will take a little more time but work perfectly well.
- Press the dough into an ovenproof dish – I used a round glass pie dish, with a diameter of 21 cm. Prick the dough lightly with a fork.
- Bake for 60 to 70 minutes at 150°C.
- When you take the shortbread out of the oven, cut it in slices while it’s still hot, but then let it cool down completely before taking the slices out. The shortbread will harden as it cools down.
Tips & Troubleshooting
- Don’t remove the shortbread from the dish while warm! It will crumble.
- Watch the shortbread at the end of the cooking time – you want it to be slightly golden but not overcooked
- Use a silicone spatula to compact the dough evenly into the dish
Substitutions & Variations
- Dairy-free: Replace the butter with plant-based block butter. Honestly, I have not tried this myself, so I can’t promise it will taste as good as the original.
- Flavour add-ins: Lemon zest, vanilla essence or a dash of cardamom can make this shortbread even more delicious!
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Flour: This recipe works best with a blend that contains a lot of starch, which is why I recommend using Schaer Mix B. If you want to use another flour mix, check the ingredients and make sure it’s rich in starch.
Storage
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Store in an airtight tin for up to a week (although it probably won’t last that long, it’s so good you’ll eat it in a few days!)
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Freeze slices in a bag for up to 2 months.
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For best texture, let frozen slices thaw at room temperature.
Tools I Use
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