Gluten Free Shortbread Biscuits Recipe

Line a large baking tray with baking paper and set to one side. Add the sugar and softened butter to a bowl and beat with a wooden spoon (or electric mixer) until combined.

Stir the gluten free flour and xanthan gum together then add to the butter and sugar mix. Using a wooden spoon, stir the mixture until it starts to clump together. Once the mixture starts to form more of a dough, use your hands to bring it together into a ball.

Roll the mixture to around 1cm thick (you may find it easier to roll between two sheets of cling film or baking paper) and cut out round shapes using a 5cm (2.5-inch) cutter. Lay the shapes on the lined baking tray, allowing around a couple of cm between them. They shouldn't spread much.

Keep re-rolling the dough until you have cut out all of your shapes - this usually makes around 16 cookies this size.

Once you have cut out all your shapes, place the baking sheet in the fridge to cool for at least 30 minutes. This step is VERY important to stop the shortbread biscuits spreading in the oven.

When the dough has been chilling for 30 minutes, heat the oven to 180C / Fan 160C / Gas Mark 4. Pop the trays in the oven, straight from the fridge, and bake for 15 minutes until the shortbread starts to go lightly golden - you don't want them to go too dark as they are quite a pale bake.

Remove the trays from the oven and place on a cooling rack for at least 15-20 minutes BEFORE removing the shortbread from the trays. They need to firm up before you try to move them, otherwise they will break.