Brilliant recipe. My grandson is milk and gluten intolerant. I used stork baking block instead of butter. First time nice but a little brand second time added a little lemon zest which really lifted the flavour as butter was not used. Love the recipe section it's so so helpful

Oh yes these are such a hit with everyone. I added white and dark chocolate chips and that made them a bit deeper, delicious and irresistible. Thanks again Freee, it’s very helpful reading the reviews too.

I made these using unsalted butter and cornflour rather than xanthan gum. They held together well, were crumbly and melted in your mouth.

Delicious! I made it in a round tin as didn't have the right size rectangle and it worked fine. I also used block Stork instead of butter so it was gluten and dairy free. The whole family (everyone but me is non-coeliac) enjoyed it. Going to make this for the Macmillan coffee morning at work.

Great recipe! Tried it for the first time and entered it into the local show and got 1st!!!

Really enjoyed this short bread turned out lovely. Will definitely be making again.

Absolutely excellent - compliments galore. I followed the recipe absolutely and the result was the lightest texture crumbliest shortbread you could wish for. I can’t understand the people who say it doesn’t work. The second time I made it I added the zest from a large orange and that was delicious too. Thank you Freee for providing such a wondrful recipe.

Excellent recipe,best l have tried ,highly recommend,everyone will love it .

These came out really well even though I didn’t read the recipe carefully enough and put in 2tbs of water instead of 2 tsp.

Taste is great I used doves Gluten free brown flour which is mild brown i also used sugar free in green packet I put 4 table spoon of it in and some vanilla paste non alcohol one I used a food mixer and pulsed as stated I used 3 table spoon of water i left for 10 mins then i mixed lightly to form a dough i rolled out into thin biscuits and cooked for 20 mins I think for me there a bit too much butter for me I used vegan stork butter its nice Ill try use 115g next time of it ,but its good didn't scratch throat like most hard biscuits or stomach so perfect for me . Vegan gluten free no corn in like most biscuits thanks nice with a chamomile tea .

Delicious shortbread. Added raisins and the whole family demolished the lot. Couldn’t tell they were gluten free.

Lovely shortbread. It is difficult to stop eating it all.

I have experimented with lots of recipes for Gluten Free Shortbread without success, despite the glowing reviews. The shortbread would end up too soft and crumbly to be of any use. I was using Doves Gluten Free Flour. I tried this recipe purely because it was different, in that it required two teaspoons of water sprinkled onto it and pulsed before adding the butter. I use Lactose Free Spreadable as I am Lactose intolerant as well and I enjoy the buttery taste. I wondered could this small amount of water could make a difference! It does! Absolutely! I don’t even have a food processor, so I just used a table knife to mix in the water, I let it rest for the full twenty minutes. I then cut the butter through the flour mixture and using my fingers rubbed it in. Yes, it was messy, but I didn’t take it to the “dough” stage. I then tipped the crumbly mixture into the baking tin, placed a piece of baking parchment on top and pressed down the mixture carefully to fill the tin and then discarded the paper! I baked it as per the instructions, but discovered that I needed an extra 20minutes at a lower temperature to avoid a soft centre. Shortbread never has a soft centre! The end result is perfect. I cannot recommend this recipe enough and I say this as one who has been trying to find a recipe for Shortbread for over ten years.

Excellent recipe & at last a really tasty, just the right level of “crumble” shortbread. Thank you

Simply the best! I made this for my daughter who is coeliac - I made it in a round sponge tin and cut into triangles.

Scrummy! Haven’t had shortbread for years, tried this recipe, made one little tweak, subbed 20g of the plain flour with cornflour, needed a little more water, but boy was it tasty. Didn’t rest in in between either as I am too impatient at times, but it still came out beautifully! Yum yum!

At last , gluten-free shortbread which has the taste and texture of ‘normal’ shortbread.

Super short with a good buttery taste. I included a 1/4tsp of almond essence and used food processor rather than blender.

Love this shortbread recipe, turns out just like shortbread & my family eat this within a few days of baking & that’s the best taste test for me.

Came out well for me, this is my first time making a shortbread biscuit, I used Vitalite butter (Dairy Free) followed the instructions above, mine came out a little hard but holds together perfectly well and crumbles well when you bite it, so I think it was a great recipe

one of my ALL time favourites. some times i will add some chopped nuts, or desiccated coconut, or even chocolate, i just play. enjoy.

This is the tastiest result for shortbread I have found. Crisp and sweet similar texture and taste to shortbread made with wheat flour. I will definitely make this again. Thank you

This worked beautifully. It’s the best GF biscuit I’ve managed to make.

I struggle to find good recipes where my family cannot tell that they are gluten free. This recipe is great and the shortbread came out exactly as in the picture. With all recipes where it calls for GF plain flour (especially pastry) I use half GF plain and half GF bread flour as I find that it takes the chalky/sandy texture away. That was the only thing I changed and my family loved them!

I wanted a gluten free and vegan shortbread and this was the second recipe I tried. Perfect. Made using a vegan block marg and nobody knew they were gluten free and vegan. Recipe quantities are right. Now need to make again and add flavours - ginger, choc chip, lemon, etc.

The most delightful, crumbly shortbread. You couldn't tell that it was gluten free, and all my family enjoyed it too, and agreed that it was so much better than any shop bought variety (gluten free or otherwise). Followed the recipe to the letter, and had no problems what-so ever. Now I have the basics I will start experimenting with different quantities and types of butter and sugar!

The recipe doesn't list water as an ingredient !

I had perfect results using 200g flour, 75g sugar and 125g butter, with the 2 tsp water but no salt. I used Doves Farm SF flour as i was out of plain and it came out great. Made shortbread sandwiches with jam in the middle and a drizzle of icing on top.

It's the best recipe I've tried so far, for gf shortbread. The others just turned into a puddle!

Having tried this recipe twice and reading the poor reviews about it, a few things to point out would be that the mixture is quite wet however adding slightly more flour the issue can be sorted., It is really important that it is rested for about an hour to get the right consistency of shortbread otherwise it's cakey and unpleasant. Fortunately, from baking gluten-free for many years I understand how mixtures are affected when going gluten free so I could spot it straight away and not have the misfortune the other reviews have faced.

Need a lot more flour than is stated.... The water is not necessary. Overall a complete waste of time just use bero recipe and add xanthine gum....

Many thanks for your feedback. Having baked this recipe again, we found adding water gave the best results. With standard shortbread recipes, the addition of water is not normally required; however, the addition of water to gluten free flour provides a much better consistency for this recipe. We hope this helps. Best wishes, Doves Farm. 

In all my life I have never come across a baking tray 15 x 20 cm, and the photo of the shortbread in this recipe does not show such a baking tray. Consequently I would hesitate to recommend this recipe to anyone who did not have both a range of sizes of baking tray to choose from, and a good deal of cooking experience.

Many thanks for your feedback.  We can confirm that the baking tray in the picture was purchased in a high-street shop. You can also find similarly sized foil trays in many stores or use any small baking tray. Alternatively. if you have a larger baking tray you could double the recipe. Best wishes, Doves Farm.