As we approach the end of the summer, I wanted to share a quick and easy recipe which is great for snacking on. These are going to particularly useful for when I’m back at work at the end of this week. Shortbread biscuits are popular for their buttery taste and light texture, and these don’t crumble, even though they’re gluten free!
On a side note, I am really quite apprehensive about going back to work on Thursday after so much time away from normality! I’ll get back into the swing of things in no time at all, but I’m so used to my new routine. It’s definitely going to be a shock to the system especially now that everything will be so different. I’ll no longer be teaching out of my own classroom, I’ll be moving round the school and I’m not looking forward to it! I’m going to need lots of low FODMAP treats to keep me energised, including this super-simple shortbread…
The recipe below makes 12 shortbread biscuits, and you can even add chocolate chips or raisins (13g per serving is a safe portion) if you like. I made a second batch and added dark chocolate… Although I think I personally prefer them plain. The recipe is vegan (if using dairy free spread), and it uses just three ingredients, it literally couldn’t be easier!
- 225 g Butter
- 120 g Caster sugar
- 300 g Gluten free plain flour
- Cream together the butter and caster sugar in a large mixing bowl using a wooden spoon or electric mixer.
- Add the flour and mix until you have a soft dough (add any additional fillings such as dark chocolate chips. Wrap the dough in cling film and place in the fridge for 15-30 minutes.
- Preheat the oven to gas mark 4 or 180 degrees Celsius.
- On a floured surface, roll out the biscuit dough to 1.5 cm thick and use circular cutters to cut out your shortbread biscuit shapes.
- Place on a non-stick or lined tray and bake in the oven for 15-20 minutes or until all of the biscuits are starting to look golden.
- Place the biscuits onto a wire rack to cool and enjoy.
It’s really important to let the biscuits cool after taking them out of the oven otherwise they do have a tendency to break, as tempting as it may be to try one.
I hope you enjoy making these gluten free shortbread biscuits, they taste really good with a cup of tea. They will last for a while in an airtight container (unless, like me, you eat them all within a couple of days!)
Let me know if you give this recipe a try, I’d love to see how your biscuits turn out, or if you make any exciting shapes!