These insanely light and buttery 5 ingredient shortbread will definitely satisfy those taste buds. Perfect to have in the middle of the afternoon with a cuppa for a quick pick me up. And gluten free of course!
These shortbread are so easy to make and only 5 ingredients used! It’s a great recipe for beginners and the results are more than worth it!
Now the question is, would you prefer chocolate-dipped shortbread or just a sprinkle of sugar? Either way for me, as long as there are plenty of them, any way is good. They are gluten free and optionally dairy free but they taste no different whatsoever compared to shortbread made with wheat flour. And how about trying my Millionaires Shortbread recipe next time?
Shopping List:
So below is your shopping list you will need for this recipe, most ingredients you will find in your cupboard.
- 30g caster sugar
- 60 g butter – I like to use salted but it’s up to you
- 120g gluten free plain flour
- 1/2 tsp vanilla paste/extract
- 1/8 xantham gum – add only if your gluten free flour doesn’t already contain it
So yes as usual I do use vanilla paste instead of extract but if you don’t have any you are free to use extract. You just won’t get that vanilla hit as much.
For the butter you need to use block butter and not spreadable butter.
I use Doves Farm FREEE plain flour from their gluten free range but feel free to use any other gluten free plain flour.
Can this be made dairy free?
Yes these little drops of heaven can be made dairy free. Just make sure you swap the butter for a dairy free hard baking block such as Stork block butter or Flora Plant Butter. Make sure it’s softened to make the shortbread though!
No need to wait any longer, let’s get on with the recipe!
5 Ingredient Gluten Free Shortbread
Equipment
- 1 5.5cm round cutter
- 1 baking tray
Ingredients
- 30 g caster sugar
- 60 g butter softened
- 120 g gluten free plain flour
- 1/2 tsp vanilla paste or extract
- 1/8 tsp xantham gum
Instructions
- Preheat your oven to 150℃ Fan/170℃. Line a baking tray with some non stick baking paper ready for the shortbread.
- In a large bowl, using an electric hand mixer beat together your softened butter, caster sugar and vanilla paste/extract until smooth.
- Sift the flour and xantham gum and stir in using a spoon or spatula until it resembles a breadcrumb/crumble type mixture.
- Bring together in a ball in the bowl. This may take a while but it will eventually come together.
- Once formed into a ball, roll out until it's 6-7mm thick. This may be easier to do between two pieces of baking paper- one underneath the dough, one on top.
- Use a small biscuit cutter (I use a 5.5cm cutter) to cut rounds into the dough. Lift off by sliding a palate knife under or you can use a knife as an alternative.
- Arrange them on the baking tray with a small gap between each shortbread. They won't spread much so there's no need for large gaps. Sprinkle each with a little extra caster sugar.
- Place into a preheated oven for 18-21 minutes. They don't need to be golden in colour because they will get more golden as they cool.
- Once baked, leave to cool on the tray and enjoy with a nice cup of tea!
So thanks for reading my recipe, let me know in the comments if you made it and give a star rating! I would love to see how it works out with any pictures 🙂
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