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Gluten-free shortbread

Crisp, buttery shortbread fingers pressed into a pan and cut while warm — an easy one for holiday cookie baking together.

50 mintotal
24servings
6ingredients

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Gluten-free shortbread

Ingredients

  • 1 cup unsalted butter, softened, plus a little more for the pan
  • 1.25 cups gluten-free flour blend
  • ½ cup white rice flour
  • 0.66 cup powdered sugar, plus extra for dusting
  • ½ tsp vanilla powder
  • ¼ tsp fine sea salt

Method

  1. Heat the oven to 325°F and butter an 8-inch square pan.
    Gluten-free shortbread, step 1
  2. Beat the butter with the powdered sugar until pale and fluffy.2 min timer
    Gluten-free shortbread, step 2
  3. Add the flours, vanilla powder and salt, mixing to a soft dough.
    Gluten-free shortbread, step 3
  4. Press the dough evenly into the pan and prick all over with a fork.
    Gluten-free shortbread, step 4
  5. Bake until golden at the edges and firm in the middle.35 min timer
    Gluten-free shortbread, step 5
  6. Cut into 24 fingers while warm, then dust with powdered sugar.
    Gluten-free shortbread, step 6

Why it works

  • Celiac disease: Built on a gluten-free flour blend and rice flour for the snap, no wheat anywhere.
  • Kid (4–12): Plain, buttery and lightly sweet — perfect little fingers to press into the pan and dust with sugar.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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