Classic Gluten-Free Shortcake Biscuits Recipe
These gluten-free Shortcake biscuits are absolutely divine! They just melt in the mouth like a delicate cloud of buttery goodness – a total game-changer for anyone craving a comforting treat.
On a chilly day, these little beauties are such a mood lifter, and they pair perfectly with a steaming, cup of tea or hot chocolate. The warmth and sweetness just wrap you in a cosy hug!
The crumb mixture can be super delicate and temperamental, so you’ll want to handle it with serious care and patience when kneading.
Pro tip: forget the rolling pin sometimes – I love getting hands-on and gently pressing and shaping the dough with my own fingers. It feels more personal and gives the biscuits a wonderfully rustic, homemade touch.
A massive shoutout to my incredible mum, who’s been a baking wizard with this recipe!
She’s spent years – and I mean YEARS – tweaking and perfecting every single detail until these shortcake biscuits became absolute perfection.
Mum, you’re a culinary genius, and we’re all so grateful you’ve shared this delectable recipe with us. Your love and dedication shine through in every single bite! ❤️👩🍳
Table of Contents
What you’ll love about this recipe
Gluten-free shortcake biscuits are a delightful treat that will capture your heart with their incredible texture and flavour.
Melt-in-Your-Mouth Texture
These biscuits are renowned for their incredibly tender and delicate crumb.
The combination of gluten-free flour, cornstarch, and careful mixing techniques creates a shortcake that literally dissolves on your tongue, offering a light, buttery experience that’s surprisingly indistinguishable from traditional wheat-based biscuits.
Incredibly Easy to Make
You’ll love how simple these biscuits are to prepare.
Most gluten-free shortcake recipes require just 4-5 ingredients and can be whipped up in under 30 minutes, with no complicated chilling or resting time needed.
Even beginners can achieve professional-looking results, making them perfect for spontaneous baking adventures.
Versatile Flavor Possibilities
These biscuits are a blank canvas for culinary creativity.
Whether you want to enjoy them plain, dip them in chocolate, serve them with fresh strawberries and cream, or experiment with different flavour additions like vanilla extract, gluten-free shortcake biscuits offer endless delicious possibilities.
Dietary Friendly Options
For those with dietary restrictions, these biscuits are a game-changer.
They can be easily adapted to be dairy-free, and vegan, and are naturally gluten-free. With simple ingredient swaps like using Stork margarine instead of butter, everyone can enjoy this delectable treat.
Perfect Comfort Food
There’s something deeply satisfying about a warm, freshly baked shortcake biscuit. They’re the ultimate comfort food – buttery, slightly sweet, and perfect for pairing with a steaming cup of tea.
Whether you’re looking for a pick-me-up on a cold day or a delightful afternoon treat, these biscuits are guaranteed to lift your spirits.
Ingredients
- 225g unsalted Butter
- 100g Icing sugar
- 225g Plain gluten-free flour
- 100g Cornflour
- Pinch of salt
Instructions
Preparing the Mixture
Start by taking your butter and icing sugar and creaming them together in a large mixing bowl. Use a wooden spoon or electric mixer to blend until the mixture becomes soft, light, and almost fluffy in texture. This process helps incorporate air and creates a smoother base for your shortcake biscuits.
Incorporating the Dry Ingredients
Gradually add the gluten-free flour and cornflour into the butter and sugar mixture. Stir carefully and consistently, ensuring all ingredients are well combined.
The dough will start to come together, becoming slightly crumbly but holding its shape when pressed.
Put the dough into the fridge for an hour to firm up, this also helps the dough to hold shape when it is baking.
Kneading and Shaping
Turn the dough out onto a surface lightly dusted with gluten-free flour.
Gently knead the mixture until it becomes smooth and holds together.
Remember, the crumb can be delicate, so take your time and be patient with the dough.
Rolling and Cutting
Roll out the dough to approximately 2cm thickness using a rolling pin.
If the dough feels too fragile, you can also press and shape it by hand. Use a round pastry cutter to create your biscuit shapes, placing them carefully on a greased baking tray.
Baking
Preheat your oven to 160℃ (Gas Mark 3). Bake the shortcake biscuits for around 30 minutes, or until they are lightly golden around the edges. Keep an eye on them to prevent over-browning.
Cooling
Once baked, remove the biscuits from the oven and let them cool on the baking tray for a few minutes. Then transfer to a cooling rack to cool completely. This helps them firm up and develop that classic shortcake texture.
Pro Tip: These biscuits are delicate, so handle them with care and enjoy them with a cup of tea!
What to serve with gluten-free shortcake biscuits
Fresh Berries and Cream
Gluten-free shortcake biscuits are absolutely perfect when paired with fresh, juicy strawberries and a dollop of whipped cream. The sweet, buttery biscuit creates an ideal base for macerated strawberries, allowing the fruit’s natural sweetness to complement the rich, tender texture of the shortcake.
Chocolate Dipping
For a decadent twist, you can dip your gluten-free shortcake biscuits in melted chocolate. Dark or milk chocolate works wonderfully, creating a luxurious treat that elevates the simple biscuit into an indulgent dessert. The chocolate adds a rich layer of flavour that makes these biscuits even more irresistible.
Jam and Buttercream
Transform your shortcake biscuits into delightful sandwich cookies by spreading raspberry or strawberry jam and buttercream between two biscuits. This method turns the simple shortcake into a more elaborate dessert, perfect for afternoon tea or a special treat. A light dusting of icing sugar on top adds an elegant finishing touch.
Seasonal Variations
Depending on the season, you can experiment with different fruit toppings. While strawberries are classic, consider using fresh summer berries like raspberries, blueberries, or a mixed berry compote. In autumn, you might try poached pears or spiced apple compote for a seasonal variation.
Accompaniments
These versatile biscuits also pair beautifully with a steaming cup of tea or coffee. They can be served as a standalone treat or dressed up with various toppings, making them a flexible dessert option for any occasion.
Are you ready to make your own gluten-free shortcake biscuits? Then let’s go:
Gluten-Free Shortcake Biscuits Recipe
Equipment
- Mixing Bowl
- Rolling Pin
- Round Pastry Cutter
- Baking tray
Ingredients
- 225 g Unsalted butter
- 100 g Icing sugar
- 225 g Plain gluten free flour
- 100 g Cornflour
- Pinch salt
Instructions
- Cream (mix) the butter and the sugar until it is soft and light.
- Gradually work in the flour, and the cornflour, stirring them well.
- Turn out the dough onto a floured surface, and then knead the dough until it is smooth.
- Put the dough into the fridge for an hour. It will help the dough to keep its shape when baking.
- Roll out the dough until it is roughly 2cm thick.
- Using the pastry cutter, cut out the biscuits and put them on a greased baking tray.
- Bake at 160℃ or Gas 3 for 30 mins.
- Let the biscuits cool for about 5 minutes before removing them from the baking tray. Then put them onto a cooling rack.
Nutrition
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Gluten-free shortcake biscuit tips
Butter is Key
Use cold butter for the best gluten-free shortcake biscuits. Keeping butter chilled prevents it from melting out during baking, which helps maintain the biscuits’ structure and creates flaky layers.
Dough Handling
Be gentle when mixing the dough. Overworking gluten-free dough can make biscuits flat and chewy. Mix ingredients just until combined to ensure a light, tender texture.
Chilling Technique
Chill your dough for 30-45 minutes before baking. This helps prevent spreading and maintains the biscuits’ shape. For even better results, try the lamination technique by cutting the dough into pieces and stacking them to create more buttery layers.
Flour Matters
Use a reliable gluten-free flour blend and measure ingredients accurately. The spoon or levelling method works best when measuring gluten-free flour to ensure consistent results.
Oven Temperature
Check your oven temperature with a thermometer to ensure even baking. For gluten-free biscuits, a slightly higher temperature (around 160 C ) can help set the edges and prevent spreading.
Bonus Tip: Consider adding xanthan gum to help bind the ingredients and prevent crumbling, especially if your gluten-free flour blend doesn’t already contain it.
Frequently Asked Questions
Can I Make These Biscuits Dairy-Free?
Yes! You can substitute regular butter with dairy-free alternatives like Stork hard margarine. This allows people with dairy restrictions to enjoy delicious gluten-free shortcake biscuits.
How Long Do Gluten-Free Shortcake Biscuits Keep?
Most gluten-free shortcake biscuits can be stored in an airtight container for up to 2 weeks. However, they’re often so delicious that they rarely last that long – one recipe noted they were completely eaten within 24 hours!
What Flour Should I Use?
Use a dedicated gluten-free plain flour blend. Brands like Doves Farm or Sainsbury’s gluten-free flour work well. Always ensure the flour is specifically designed for gluten-free baking.
Can I Add Extra Flavours?
Absolutely! You can experiment with flavour additions like orange zest, lemon zest, ground coffee, mixed spice, or even freeze-dried raspberries to create unique variations.
Are These Biscuits Suitable for Coeliacs?
When made with certified gluten-free ingredients and prepared in a gluten-free environment, these biscuits are suitable for coeliacs. Always check ingredient labels carefully.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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[…] If you enjoy my gluten free flapjacks recipe, then check out my gluten free shortcake biscuits. […]
Buttery, crumbly, and impossible to eat just one—total win.
They were buttery, crumbly, and didn’t even last the day in our house.
These biscuits are delightfully crumbly and pair perfectly with a cup of tea.