Gluten free Shortbread Biscuits

Shortbread biscuits are a traditional Scottish biscuits enjoyed mostly at Christmas but can be enjoyed all year round. I personally love a plain, simple shortbread but you can add other ingredients such as chocolate chips or decorate them with sipped chocolate. I have known some friends who like to use lavender sugar to flavour their shortbread.

I really though this would be one biscuit that would be heard to recreate but actually it is so easy and and guests that have enjoyed them, have not noticed they are gluten free shortbread.

Gluten free shortbread

5 from 2 votes
Servings 12 Biscuits

Ingredients
  

  • 240 g Unsalted butter
  • 110 g Caster sugar Golden caster sugar works too
  • 365 g Gluten free self raising flour
  • 1/2 tsp Xanthan gum
  • 1 tsp Vanilla extract

Instructions
 

  • Preheat your oven to 180c/ 160c fan. Line two baking sheets with grease proof paper.
  • Beat together the butter and sugar until smooth and mix in the vanilla extract. Now stir in the flour and Xanthan gum if using (if your flour already has xanthan gum in it, leave it out). Make sure all the flour is mixed in.
  • Bring the dough together and shape into a ball. Wrap in clingfilm and chill for an hour. Do not skip this step!
  • Roll out your chilled dough to about 1.5cm thick. If you are wanting thicker fingers, you will need to make a little longer.
  • Using a cookie cutter, cut out the rounds and place them on the baking sheets. Prick them with a folk and dust with some sugar. Put the biscuits into the fridge for another 20 minutes before cooking. This helps them keep their shape.
  • Bake for 12-15 minutes until lightly golden. allow to fully cool before removing from the tray.