Christmas Shortbread

I absolutely love shortbread! Especially around Christmas time.  Nothing beats a homemade shortbread biscuit and a cup of tea.  Or if you're in the US a sugar cookie! This recipe is totally free from all 14 allergens so it is suitable for everyone!

It's an easy recipe so all the kids can get involved and help get into the Christmas spirit! 

What are you waiting for? Put the Christmas tunes on and get baking!

Makes 20 large or 40 small

Prep time: 5 minutes + 30 minutes chilling

Cooking time: 12-15 minutes

Total time: 50 minutes

Ingredients:

  • 250g gluten free flour

  • 2 tsp xanthum gum

  • 1 tbsp cornflour

  • 85g golden caster sugar

  • 2 tsp vanilla extract

  • 150ml vegetable oil (or olive oil)

  • icing sugar - optional

Method:

  1. Combine the flours together in a large bowl.

  2. Stir in the sugar and then the vanilla extract and oil.

  3. Make the mixture into a large ball.

  4. Wrap with cling film and refrigerate for 30 minutes.

  5. Preheat the oven to 180 degrees C.

  6. Grease a baking tray, or 2 if you are baking the full batch.

  7. Flour your work surface and rolling pin.

  8. Roll out the dough to 5mm thickness and cut your dough with your Christmas cookie cutters.

  9. Bake for 10-15 minutes.  I baked mine for 12 but may be less or longer, depending on your oven.

  10. Cool on the baking tray for at least 5 minutes and then transfer to a wire rack.

  11. Sprinkle with icing sugar if using.

  12. Enjoy & Merry Christmas! x

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