Gluten-free almond shortbread biscuits

Gluten-free almond shortbread biscuits recipe

4 ratings

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  • Serves 12
  • 15mins to prepare, 20mins to cook and 1hr to chill
  • 260 calories / serving


  • 175g self raising dove flour
  • 50g golden caster sugar
  • 1tsp almond essence
  • 300g (10oz) butter, softened

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    13g 63%
  • Sugars

    5g 5%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 17.5g Protein 1g Fibre 0.2g


  1. Sift sugar and self raising flour together in a medium-large bowl. Add butter and vanilla essence. Mix with hands until soft dough forms. Refrigerate for one hour. Preheat oven to 150°C/300°F/Gas Mark 2. Cover a baking tray with nonstick baking paper. Lightly dust the work surface with flour. Gently roll out so that the dough is about 1 cm thick.
  2. Using a 5 cm heart shaped cutter or other favoured shape cut out and place about 5cm apart onto the lined baking tray. Bake for 15 minutes or until edges are lightly browned.
  3. All biscuits are perfect for freezing, you can even freeze the dough and bake your biscuits fresh.
  4. Cookie dough makes a lovely gift too. Package your biscuits carefully when they are completely cold. They can be kept in an airtight container for up to a week – After a week they will not be as crisp and the flavour and overall texture won’t be as good, but they are still edible for a day or 2.

See more Valentine's Day recipes

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.

If you wish to add icing or decoration, add it after the baked goods have fully defrosted and are at room temperature.

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