Advent & Christmas, Biscuits & Slices

Gluten Free & Dairy Free Shortbread

This is another of my go to recipes that people who aren’t gluten & dairy free also enjoy eating.  My husband likes these biscuits iced but shortbread is of course usually eaten without icing.  At Christmas time I usually make Christmas tree or star shaped biscuits with this recipe.  These biscuits were on the menu at my daughters 18th party.


Gluten Free & Dairy Free Shortbread

  • Servings: approx 36 biscuits
  • Difficulty: easy
  • Print


  • 2 cups (334g) brown rice flour
  • 1 cup (158g) cornflour (corn starch)
  • 1 cup (140g) pure icing sugar
  • 220g nuttelex

For the icing: (if using)

  • 1 cup (140g) pure icing sugar
  • a little water
  • food colouring
  • lollies to decorate


  1. Preheat oven to 180C.
  2. Measure all ingredients into a food processor bowl.  Pulse to combine or in a thermo machine speed 6 for 10 sec & then speed 2 for 2 minutes.  Alternatively rub in the butter by hand (using the tips of your fingers), until a soft dough forms.
  3. Refrigerate ball of dough wrapped in gladwrap (cling wrap) for an hour.
  4. Remove from fridge, working with half the dough at a time roll it out between gladwrap or baking paper until about 1/2cm thick.  Use cookie cutters to cut into desired shape.
  5. Arrange on a lined baking tray, allowing room for spreading.  Bake for 15-20 minutes or until golden.
  6. Allow to cool & ice or just enjoy eating them plain.
  7. For the icing put the icing sugar in a bowl over a bowl of hot water.  Put in a little water at time & the food colouring, stir to combine.  Keep adding water until it is a spreadable consistency.  Please note:  a little water goes a long way when making icing.

What biscuits/cookies do you like to bake for Christmas?

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