We're excited to bring you a gluten and dairy free version of shortbread that works really well! You can use this to create the Shortbread Star Tree.
Recipe Tester Feedback: "I’d certainly make it again with grandkids. Great Christmas fun." - Marie
No: Gluten / Dairy / Egg / Nuts
Preparation Time 15 minutes
Cooking Time 25 minutes
Makes 20-30 biscuits
Can be frozen
- coconut oil - 200g, solid
- sugar - 100g
- vanilla bean paste - 1/2 tsp, or 1 vanilla bean, vanilla scraped from bean to use
- rice flour - 100g, fine
- plain flour - 400g, GF, plus extra for dusting (see Note)
- Preheat oven to 180C. Line two baking trays with baking paper.
- Place coconut oil (200g), sugar (100g), vanilla bean (1), fine rice flour (100g) and plain GF flour (400g) into bowl. Mix Speed 5 / 45 seconds.
- Place a large silicone mat or baking paper down.
- Sprinkle with a little flour and slightly knead dough. You want a non-sticky dough that you can easily lift to turn throughout the rolling process. Add more flour if the dough is too sticky.
- Roll out into 0.5-1cm thickness. The thicker the dough is the easier it is to cut. Lift to turn throughout the rolling process.
- Flour cutters lightly and cut shapes from the dough. Larger shapes are slightly more delicate.
- Place shapes on baking trays 2cm apart. You may find it easier to use a palate knife to help lift the shapes.
- Continue to knead and roll dough and cut shapes from it until all is used.
- Bake for approximately 15 minutes or until slightly golden. The time will depend on what shapes you used and their size.
- Allow to cool and store in the refrigerator. The coconut oil makes these biscuits a little more oily when it is hot, but the texture is fine when cold.
Note: We have tested the White Wings® and Orgran® brands of gluten free flour to achieve great results for these biscuits. Every flour brand does vary. Homemade gluten free flour blends have not worked well for this biscuit.