My recipe for shortbread jumbo biscuits, made with gluten-free flour.
They melt in the mouth, hold together well and taste delicious.
Makes 10 jumbo biscuits using a 63mm (2.5″) pastry cutter, hence why these biscuits are “jumbo”. These are big because shortbread is a one of my favourite biscuits, and I like them bigger than normal! If you want more or less biscuits, just scale the recipe up or down as required. If you want smaller biscuits, simply use a smaller pastry cutter.
As I used gluten-free plain flour which did not contain Xanthan gum, I added some to help the bake. Xanthan gum is gluten-free and readily available from most large supermarket stores and other outlets.
- 240g gluten-free plain flour
- 0.5 tsp Xanthan gum
- 150g unsalted butter (room temperature)
- 70g golden caster sugar for the biscuit mixture
- 5g golden caster sugar to sprinkle on top once baked.
- Beat the softened butter in a large bowl. It’s easy if you use an electric mixer.
- Add the sugar and beat again.
- Sieve the flour into the mixing bowl and work it into the butter/sugar mix with a wooden spoon. A mouldable smooth mixture that holds together should result.
- Using a board and rolling pin, roll out the dough to about 8mm thick. Using a 63mm (2.5″) round pastry cutter, cut out the biscuits. You should get about 10.
- Place the biscuits on a large baking tray lined with baking paper to prevent sticking. Space them well apart as they spread out in the oven during baking.
- Bake at 150 deg C fan for 35 minutes until they are light golden brown.
- Transfer to a wire rack, then lightly sprinkle golden caster sugar evenly over the top of the biscuits. Leave to cool for at least an hour.
Nutrition (per biscuit)
- 10 biscuits, 224 calories per biscuit
- fat 12.4g (7.4g saturated)
- carbs 27.1g
- sugar 7.9g
- protein 1.9g
- fibre 0.4g
- salt 0.3g.