baking, food

Shortbread jumbo biscuits

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.

Shortbread jumbo biscuits, using gluten-free plain flour


  • 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.


  1. Beat the softened butter in a large bowl. It’s easy if you use an electric mixer.
  2. Add the sugar and beat again.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 150 deg C fan for 35 minutes until they are light golden brown.
  7. 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.


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