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Gluten-free almond shortbread biscuits recipe

Gluten-free almond shortbread biscuits recipe

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Bake a batch of these heart-shaped gluten-free shortbreads for a simple Valentine's Day treat. See method

  • Serves 12
  • 15mins to prepare, 20mins to cook and 1hr to chill
  • 260 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 175g self raising dove flour
  • 50g golden caster sugar
  • 1 tsp almond essence
  • 100g butter, softened

Each serving contains

  • Energy

    1080kj
    260kcal     13%

  • Fat

    21g 30%

  • Saturates

    13g 63%

  • Sugars

    5g 5%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 17.5g Protein 1g Fibre 0.2g

Method

  1. Mix together the butter, sugar and vanilla essence until soft and fully combined. Sift over the flour, and stir until a soft dough forms. Refrigerate for one hour. 
  2. Preheat oven to 150°C, 300°F, Gas Mark 2. Cover a baking tray with nonstick baking paper. Lightly dust the work surface with flour. Roll out the dough to about 1 cm thick.
  3. Using a 5 cm heart shaped cutter or other favoured shape cut out and place about 5cm apart onto the lined baking tray. Bake for 15 mins or until edges are lightly browned.

See more Shortbread recipes

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.

If you wish to add icing or decoration, add it after the baked goods have fully defrosted and are at room temperature.

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