Classic Shortbread

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Perfectly simple but perfectly classic biscuit! This recipe has options for making gluten and dairy free shortbread biscuits.

Classic Gluten and dairy Free Shortbread

DF: Dairy Free

GF: Gluten Free

Recipe Tips

Classic shortbread biscuits with gluten free and vegan recipe versions

Shortbread biscuits, with their rich, buttery flavour and crumbly texture, are a timeless indulgence that has delighted taste buds for centuries. Originating in Scotland, dating back to the reign of Mary, queen of Scots, these delectable treats are characterised by a simple yet exquisite combination of just three ingredients: butter, sugar, and flour. Of course I have dithered a little from this classic recipe to make my gluten free and vegan version but at their roots these shortbread biscuits are still very simple.

What sets shortbread apart is its melt-in-your-mouth quality. Whether enjoyed with a cup of tea, as a base for decadent desserts, or savoured on their own, shortbread biscuits epitomise the art of uncomplicated, pure, and irresistible sweetness that transcends culinary traditions and continues to captivate palates worldwide.

Shortbread biscuits are  traditionally cut into triangle shapes know as petticoats, and are often given as gifts at Christmas.

Butter/Margarine

Of course although these biscuits are famed for that buttery flavour, I don’t actually use butter in the dough, I substitute the butter of a dairy free margarine and found the biscuits are perfectly good with this swap. You however could swap back to butter if you can, but I think they are just as good either way.

Vegan option

If you do swap the butter for dairy free margarine this makes these biscuits vegan! They are such a versatile biscuit that they work perfectly well whether you are baking the normal version, gluten free, dairy free of vegan versions!

Gluten Free Flour

The texture of gluten-free flour in biscuits presents a unique challenge compared to traditional wheat-based flour. Gluten, a protein found in wheat, provides elasticity and structure to baked goods, giving them their characteristic chewiness and structure. In contrast, gluten-free flours lack this protein, resulting in a notably different texture.

Biscuits made with gluten-free flour tend to be more crumbly and fragile. The absence of gluten can make them prone to crumbling apart or having a sandier texture. Achieving the desired light and airy quality of biscuits becomes a delicate balancing act when working with gluten-free flours. It often requires the addition of various binders, such as xanthan gum to mimic the stretchiness and cohesiveness of gluten.

However, the texture of gluten-free biscuits can also have its advantages. Some people appreciate the tender, delicate crumb that gluten-free flours can impart, creating a biscuit that practically melts in the mouth, and this is particularly good when baking shortbread biscuits! 

Try the Gluten and Dairy Free Shortbread biscuits

This recipe is adaptable for dairy free, vegan and gluten free dietary requirements but it’s also great with an option for normal diets too. Perfectly simple but perfectly classic biscuit! Buttery but without the butter.

Rebecca K.

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