Classic Gluten-Free British Shortbread Recipe
Classic Gluten Free British Shortbread is a delightful buttery treat that combines the rich flavor of traditional shortbread with a gluten free twist. Perfectly crumbly and tender, these cookies are made with a gluten free flour blend and lightly sweetened, making them a deliciously simple dessert or snack suitable for anyone avoiding gluten. Baked in a decorative pan, they present beautifully and are ideal for year-round enjoyment.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 63 minutes (including 30 minutes resting time)
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Ingredients
Shortbread Dough
- 10 tablespoons (140 g) unsalted butter, at cool room temperature
- ½ cup (109 g) packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
Finishing
- Confectioners' sugar, for dusting (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). This recipe works best when baked in a 9-inch x 9-inch nonstick English shortbread pan or a similar size baking dish to ensure even cooking and the classic shortbread shape.
- Beat Butter and Sugar: Chop the butter into roughly 1 tablespoon cubes to help it soften evenly. Place the butter cubes and light brown sugar into the bowl of a stand mixer fitted with a paddle attachment or alternatively use a large bowl with a handheld mixer. Beat on medium-high speed until the mixture becomes light and fluffy, scraping down the sides as needed. This should take at least 3 minutes.
- Add Flavorings: Add the vanilla extract and kosher salt to the fluffy butter and sugar mixture. Beat again just until incorporated to evenly distribute the flavors.
- Incorporate Dry Ingredients: Add the gluten free flour blend and xanthan gum (if needed) to the mixing bowl. Mix on low speed until the dough begins to come together. It will look crumbly initially but continue mixing gently until the dough forms a cohesive mass.
- Transfer and Shape: Press the dough evenly into the prepared pan, smoothing the surface and ensuring uniform thickness for consistent baking.
- Bake: Place the pan in the preheated oven and bake for 18 minutes or until the shortbread is just beginning to turn golden around the edges but still pale on top.
- Rest and Cool: Remove from the oven and let rest in the pan for 30 minutes to firm up and complete the cooking process gently. This resting also helps achieve the classic crumbly texture.
- Finish and Serve: Optionally, dust the cooled shortbread with confectioners' sugar before cutting into 9 equal squares to serve.
Notes
- Using a nonstick shortbread pan gives authentic shape and even baking; if unavailable, a similarly sized baking dish will work.
- If your gluten free flour blend already contains xanthan gum, omit adding extra or the dough may become too gummy.
- Allow the shortbread to cool completely before cutting to avoid crumbling.
- For extra flavor, consider adding a pinch of ground cinnamon or lemon zest to the flour mixture.
- Store finished shortbread in an airtight container at room temperature for up to one week or freeze for up to one month.
