A decadent, perfectly textured gluten free shortbread biscuit recipe made with Maple syrup for a deep caramel richness. Melt in the mouth and easy to make, this shortbread is also refined sugar free, optional vegan and dairy free, and egg free.
300ggluten free flour blend (rice free)tested with Gluten Free Alchemist rice-free mix B (see link in notes)
pinchfine sea salt
melted chocolate/nutsoptional decoration
caster sugaroptional decoration
In a large bowl, beat the butter/spread until smooth.
Add the maple syrup and vanilla paste and beat to combine. Be careful not to over-mix.
Mix the flour, salt and xanthan gum together and then add to the wet mix. Beat with a firm silicone/wooden spoon until it comes together into an even dough.
With floured hands, knead gently to complete the blending process and bring together into a ball. If the mix is too sticky, sprinkle a little more flour onto the dough and knead in until you have a good consistency. If you have used a flour which absorbs more liquid and has made the dough dry/crumbly, add a little more maple syrup.
Wrap the dough in cling film and chill in the fridge for at least half an hour.
Prepare 2 to 3 baking trays by lining with baking paper.
When ready to roll, lay a large sheet of baking paper down and sprinkle with flour. Cut about a third of the dough, place it on the floured baking paper, sprinkle the top with a fine layer of flour to prevent sticking and roll to a thickness of about ½ to 1½ cm (as you prefer).
Carefully cut your shortbread dough into shapes using a cookie cutter and place on the prepared baking trays. Chill for half an hour before baking.
Pre-heat the oven to 180 C/350 F/Gas 4.
Bake for 10 to 15 minutes until the shortbreads are golden at the edges (they may need a couple of minutes extra for thick shortbread). Rotate the trays half way through to ensure an even bake.
Once baked, either remove from the oven and allow to cool (they should firm up as they do so) or if you have made thicker shortbreads, you may choose to leave them in the oven (turned off) to cool as the oven cools (this ensures they dry into a really crisp biscuit). If you are sprinkling with sugar for a traditional finish, do so before they cool.
If you choose to decorate (although they are perfect without decoration), make sure they are completely cool before dipping in melted chocolate and adding sprinkles.
Store in an airtight container. Should stay fresh for well over a week.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The flour blend used (Gluten Free Alchemist Rice Free Mix B) can be found on the Flours and Flour Blending page on the website.