How to make gluten free biscuits
Our gluten free biscuits only take 15 minutes to prep and 12 minutes to bake, so you'll be dipping them in a cup of tea in no time. They're made with 7 simple ingredients which should be available at your local supermarket, and they'll keep for up to 5 days in an airtight container in the fridge.
You can also freeze this gluten free biscuit dough - just make sure it's tightly-wrapped before it goes into the freezer, and you defrost it thoroughly before you start rolling out the dough.
Top tip for gluten free bakers - before starting this recipe, check if your gluten free flour contains xanthan gum. If it doesn’t, add 0.5tsp of xanthan gum when you're following step 2 of this recipe.
Method
Step 1:
In a large bowl, cream the butter and sugar until pale. Beat in the egg and vanilla extract.
Step 2:
Add the flour and salt to the butter mix and mix until the dough is formed.
Step 3:
Different Gluten Free flour blends will result in different dough consistencies. If your dough is still crumbly after this step, add 1 tbsp of water and mix until it comes together. On the contrary, if it’s too sticky, slowly add a bit more flour, 1 tbsp at a time.
Step 4:
Wrap the biscuit dough in clingfilm and chill for at least one hour.
Step 5:
Preheat the oven to 180°C (160°C fan, gas mark 4) and line baking sheets with parchment paper.
Step 6:
Roll the dough out on a lightly floured surface to about 0.5cm.
Step 7:
Cut out the biscuits and transfer to baking sheet. Roll up the trimmings and repeat stages above to make more biscuits. Bake for 12-15 minutes until golden.
Ingredients
- 90g Butter (unsalted) (room temperature)
- 100g Billington's Unrefined Golden Caster Sugar
- 1 Egg
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g Plain gluten free flour
- 0.5 tsp Salt
- 1 tbsp Water
Utensils
- Mixing bowl
- Rolling pin
- Cling film
- Cookie cutters
- Baking tray
- Parchment paper
Nutritional Information
per 39g- 184cal Energy
- 8.1g Fat
- 4.8g of which Saturates
- 26g Carbohydrates
- 10g of which Sugars
- 0.7g Protein
- 0.27g Salt
Recipe Reviews
Very easy and fun loved to decorate them
they were fun to make and taste amazing
Easy and great to make with children, using icing to decorate is also fun!!
Thank you
Easy to make and delicious 😋
these are the best shortbread-type gluten-free biscuits I've made. Highly recommend you try out this foolproof recipe.
Ingredients
- 90g Butter (unsalted) (room temperature)
- 100g Billington's Unrefined Golden Caster Sugar
- 1 Egg
- 1 tsp Nielsen-Massey Vanilla Extract
- 200g Plain gluten free flour
- 0.5 tsp Salt
- 1 tbsp Water
Utensils
- Mixing bowl
- Rolling pin
- Cling film
- Cookie cutters
- Baking tray
- Parchment paper
Nutritional Information
per 39g- 184cal Energy
- 8.1g Fat
- 4.8g of which Saturates
- 26g Carbohydrates
- 10g of which Sugars
- 0.7g Protein
- 0.27g Salt