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Coeliac Awareness Week 2023

Almond Shortbread

Makes 24 large star shapes



250 g butter, softened

1 cup icing sugar, gluten free

1 tsp vanilla extract

1 ½ cups gluten free flour mix

½ tsp baking powder, gluten free

¾ cup rice flour

¼ cup cornflour, from maize

½ cup chopped, blanched almonds



Preheat oven to 150 degrees Celsius.

Cream butter and icing sugar together until pale and fluffy. Add vanilla.

Mix in the sifted flour mix, baking powder, rice flour, cornflour and almonds.

Roll out the dough between two sheets of baking paper to a thickness of 1 cm.

Using a biscuit cutter, cut out desired shapes re-rolling the dough when necessary.

You will need to ‘flour’ the cutter with extra gluten free flour.

Place on baking paper-lined baking trays and bake for 20-25 minutes until just beginning to colour around the edges. The time will depend on the size of the shapes.

Transfer to a wire rack to cool.

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