Gluten Free Shortbread

This shortbread is deliciously buttery and does not crumble when you bite into it.  I have kept it for a week and it is still delicious.



150g Butter

90g Caster Sugar

100g Ground Rice

50g Maize Meal

100g Cornflour

1tsp Vanilla Extract

1 tbls Potato Starch

60g Cherries (chopped)

7″ x 11″ rectangle tin, greased and lined with baking parchment


Weigh the Rice Flour, Maize Meal, Cornflour and Potato Starch and sift together into a bowl, mixing well.

Cream the butter and sugar until very soft and pale and add the Vanilla Extract.  Slowly add the dry ingredients until they are all incorporated and add the cherries mixing well.

Take spoonful’s of the mixture and place in the prepared tin.  Spread the mixture evenly over the base of the tin.  The mixture is quite sticky and a tip is to cut a piece of baking parchment the length and width of the tin and place over the mixture.  Using the palm of your hand,gently smooth the mixture down.

Place the tin of shortbread mixture into the fridge for 30 minutes.

Preheat the oven to 180o C

Cook the shortbread for approximately 15 minutes or until golden brown.

Cut into squares while still warm and leave in tin until completely cold.

When cold lift shortbread out of the tin using the baking parchment.  Remove parchment and store in an airtight tin.

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