Gluten Free Shortbread Cookies

Indulge in the perfect gluten free shortbread cookies with this easy and delicious recipe by Olive Magazine. Learn how to make gluten free shortbread that maintains the classic buttery flavour and crumbly texture you love, without any gluten. Follow this step-by-step guide to create gluten free shortbread cookies that are perfect for any occasion, whether you're entertaining guests or enjoying a sweet treat yourself.

Preparation Time: 10 minutes 
Cooking Time: 15 minutes
Makes: 15


  • 120g unsalted butter, softened
  • 70g golden caster sugar, plus extra for dusting
  • 1 tsp vanilla extract
  • 120g gluten-free flour, plus extra for cutting
  • 60g cornflour or arrowroot
  • Pinch of salt


Step 1: Preheat the oven to 180C/ 160C fan/ gas 4. Next, mix the butter, sugar and vanilla into a bowl until the mixture becomes light and fluffy. Following this, in the same bowl sift in the gluten free flour, cornflour or arrowroot and a pinch of salt. Fold in the butter and mix until the mixture becomes a soft dough. 

Step 2: Lightly flour a work surface and roll out the dough until it is roughly 4mm thick. Using a 7.5cm round biscuit cutter, cut out the biscuit shapes and place 1-2 cm apart on a lined baking tray. Add a light sprinkling of sugar and bake for 15 minutes until the cookies are lightly golden. 

Step 3: Once cooked, gently transfer onto a cooling rack and allow to cool before serving. 

These cookies will last up to 2 weeks when kept in an airtight container.

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