Gluten Free Shortcake Biscuits

We take biscuits very seriously in this house. So, I set out on a quest to find a versatile biscuit, to fill our tins each week without anybody suspecting it was Gluten Free. Enter, these deliciously-moreish Shortcake Biscuits…

There are endless flavour options, they’re sturdy enough to be dunked in a cuppa, and can be made that little bit more special by topping with some chocolate- there’s something for everyone!


Makes 24, oblong biscuits. They keep well in a sealed container for up to 2 weeks.


  • 200g Gluten Free Plain Flour (I use Doves Farm or Sainsbury’s)
  • 50g Cornflour
  • 50g Ground Almonds
  • 35g Icing Sugar
  • 1 tsp Baking Powder
  • 150g Butter or Margarine
  • 1 tsp Vanilla Extract
  • Optional Flavours:
    • Zest of 2 Oranges
    • Zest of 2 Lemons
    • 2 tbsp Ground Coffee
    • Zest of 2 Oranges and 2 tsp Mixed Spice
    • 15g Freeze Dried Raspberries


  1. Pre-heat the oven to 150C/135C Fan/Gas Mark 2.
  2. Weigh out all the dry ingredients into a food processor with a blade attachment fitted, and give them a whizz to combine.
  3. Add the butter/margarine, vanilla extract, and any flavourings, and blitz again until a soft dough is formed- you may have to bring the final crumbs together by hand once you tip it out. (If you don’t have a food processor, you could mix it together with an electric mixer or a wooden spoon- cream the butter and sifted icing sugar first, then stir in the rest of the ingredients to form a dough.)
  4. Tip the dough onto a rectangle of parchment paper, or a reusable, silicone baking mat, pat into a square, adding any stray crumbs, then roll out until around ¾ cm thick – it’ll be about 8″ x 11″.
  5. Slice the rolled out slab into whatever shapes you want, then lightly prick all over with a fork.
  6. Slide the parchment with the biscuit slab on onto a baking sheet or tin, and bake in your pre-heated oven for 1 hour, turning the tin half way through. Keep an eye on it near the end, it shouldn’t change colour much, but you’re looking for the underneath of the biscuits to look slightly golden which, depending on the oven, could be up to 10 minutes either side of an hour.
  7. When done, remove from the oven and leave in the tin for a couple of minutes, then transfer onto a cooling rack, and leave to cool.
  8. Either enjoy them as they are, or melt some chocolate of choice to top them with, or if you have children to entertain, you could let them go wild with some glacé icing and edible decorations!

There’s a version of these filling our biscuit tin every week, I hope they become a staple in yours too. If you decide to give them a go, please let me know how you get on!

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