Discover the secret to baking perfectly buttery, crumbly melting moments that will be loved by kids and adults alike.
Melt in your mouth, buttery soft shortbread biscuits, this recipe is so moreish, you will need all your willpower to not eat them all in one sitting (speaking from experience). The shortbread is very light, so handle the biscuits with care when sandwiching them together, as they can break easily—but these delicate treats are so worth the effort!
Egg, gluten, nut, soy free
Prep time: 15 minutes
Cook time: 12 minutes
Makes: 16
Ingredients
Shortbread
- 170 g butter, softened
- 30 g icing sugar, plus extra for dusting
- 1½ cups (220 g) gluten-free plain flour, plus extra for dusting
- 30 g cornflour
- 2 teaspoons xanthan gum (omit if using regular flour)
- 1 teaspoon vanilla extract
Filling
- 1 cup (120 g) icing sugar
- 60 g butter, softened
- 2 teaspoons vanilla extract
Method
- Preheat the oven to 160˚C.
- For the shortbread, add the butter and sugar to a stand mixer fitted with the whisk attachment and cream together until thick and pale, about 5 minutes.
- Sift in the flours and add the xanthan gum (if using) and vanilla extract. Gently mix until a soft dough forms. Take two teaspoons of the dough and roll into balls, then place on a lined baking tray. Once rolled, gently press with a fork to flatten. Bake for 10–12 minutes—they will look pale but they will be cooked. Allow to cool completely, as they are very crumbly when warm.
- While the shortbread is cooling, cream all of the filling ingredients together in a stand mixer or by hand in a bowl until pale and the sugar has dissolved, about 5–8 minutes.
- Sandwich the biscuits together using about 1 teaspoon of the filling for each biscuit. Be gentle when doing this, as the biscuits are incredibly light and break easily.
- Finally, dust with a little extra icing sugar to finish. Store in an airtight container at room temperature for up to 1 week. They will soften a little over time, but they’ll still be delicious!
Other recipes you may be interested in:
- Vegan gingerbread biscuits
- Gluten-free Anzac biscuits
- Raspberry and white chocolate cornflake cookies
Images and text from Always Delicious Low-FODMAP Kitchen by Chrissy Glentis, photography by Armelle Habib. Murdoch Books RRP $39.99.
