Delightful Gluten-Free British Shortbread: A Buttery Classic
A buttery, crumbly gluten-free shortbread recipe perfect for tea pairing. Quick to bake with light golden edges and optional confectioners’ sugar dusting for extra elegance.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 24 cookies 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
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
½ teaspoon xanthan gum (omit if blend contains it)
Confectioners’ sugar, for dusting (optional)
Instructions
Preheat oven to 325°F (160°C)
In a large bowl, cream butter and brown sugar until light and fluffy
Stir in vanilla extract and salt
In a separate bowl, whisk gluten-free flour blend and xanthan gum
Gradually mix dry ingredients into butter mixture until just combined
Turn dough onto lightly floured surface and shape into a ¾-inch-thick disk
Chill dough for 20-30 minutes
Bake for 20-25 minutes until edges are lightly golden
Cool on wire rack
Dust with confectioners’ sugar if desired
Notes
Chilling dough ensures clean cuts and prevents spreading
Use parchment paper on baking sheet for easy cleanup
Cut into shapes with cookie cutters or slice into bars
Store in airtight container at room temperature up to 5 days
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 20mg