Advent & Christmas, Biscuits & Slices

Gluten Free & Dairy Free Shortbread

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This gluten and dairy free shortbread recipe,  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 and dairy free shortbread topped with icing and sprinkles

 

 

Gluten Free & Dairy Free Shortbread

Prep Time30 minutes
Cook Time20 minutes
Refrigeration Time1 hour
Total Time1 hour 50 minutes
Servings: 36 biscuits (approx)

Ingredients

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

For the icing: (if using)

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

Instructions

  • Preheat oven to 180C.
  • 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.
  • Refrigerate ball of dough wrapped in gladwrap (cling wrap) for an hour.
  • 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.
  • Arrange on a lined baking tray, allowing room for spreading.  Bake for 15-20 minutes or until golden.
  • Allow to cool & ice or just enjoy eating them plain.
  • 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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