Gluten-free shortbread cookies
These gluten-free shortbread cookies are a buttery, melt-in-your-mouth delight that is simple to make and perfect for any gluten-free diet. With a crumbly texture and subtle sweetness, they truly embody the essence of traditional shortbread while being easy to customize.
Ingredients
- 45g cornflour
- 155g gluten-free plain flour, plus extra for dusting
- 1/4 tsp xanthan gum
- 75g golden caster sugar
- 125g cold unsalted butter, cut into cubes
Instructions
- Line a 20cm x 20cm baking tin with baking parchment and set it aside.
- In a food processor, combine the cornflour, gluten-free plain flour, xanthan gum, and golden caster sugar. Pulse a few times to blend.
- Add the cold, cubed butter to the food processor and pulse until the mixture resembles breadcrumbs.
- Transfer the mixture to a clean work surface. Use your hands to gently bring the dough together into a cohesive ball. Avoid overworking it.
- Press the dough evenly into the prepared tin, creating a smooth surface. Chill it in the refrigerator for at least 20 minutes to firm up.
- Preheat your oven to 180C (160C fan/gas 4).
- Bake the shortbread for 18-22 minutes, or until lightly golden on the edges but still pale on top.
- Remove the pan from the oven and score the cookies into 12 rectangles using a knife while they’re still warm.
- Let the shortbread cool for 10 minutes in the tin before cutting through the scored lines completely.
- Cool completely before serving or storing in an airtight tin.