Gluten-Free Shortbread Christmas Stars




This recipe uses only four ingredients and makes a very light shortbread that melts-in-the-mouth. The mixture has a beautiful soft and fluffy texture, and as I was hand-mixing the flours, I imagined this is what mixing white, soft, fluffy, clouds would be like!

These biscuits make great Christmas gifts for those who are gluten-free. Cut into stars, or other Christmas shapes, and package up in cellophane bags as in the above photo, or tie in stacks with a ribbon. Also try dipping half the shortbread biscuit into gluten-free chocolate.





Makes about 26 biscuits, 1cm thick, and with a cutter about 7cm diameter.


250g butter, softened

¾ cup icing sugar + 1 tablespoon, sieved

½ cup cornflour, sieved

1 ½ cups + 2 heaped tablespoons gluten-free plain flour, sieved

(I used Edmonds Gluten-Free Plain Flour)


Optional – sprinkle caster, vanilla, or lavender sugar on cooked shortbread

[for Lavender Sugar, please refer to my recipe in a previous post]


1. Beat the butter until creamy. Gradually add the icing sugar.

2. Mix in the cornflour and gluten-free flour by hand.

3. Place dough on a sheet of baking paper and place another sheet of baking paper over top. Roll out dough to a thickness of 1cm. Place dough in fridge to cool for 10 minutes, and then press out shapes with a biscuit cutter. Carefully place cut shapes onto a baking paper lined oven tray. Prick shortbread biscuits with a fork.

4. Bake at 150 degrees Celsius for 25-30 minutes, until the shortbread is pale but crisp. As soon as the shortbread is removed from the oven, sprinkle with plain caster sugar, or flavoured caster sugar. Cool on a wire rack and store in an airtight container.


(Comments are closed)