February 18


I had planned to post this recipe before Christmas but with a slow recovering finger and other projects on the side, it slipped away from me. So, here it finally is! Better late than never!

Honestly, I don’t think you should wait til Christmas time to eat shortbread. It’s simply a delicious treat any time of the year. My family love it. They love how it crumbles and the salty butter flavour.


Prep time Cook time Total time
40 mins 25 mins 1 hour 5 mins

Author: Tracey Francis of Essential Olie


  • 180g unsalted butter, softened, plus extra for greasing the tin
  • ⅓ cup caster sugar*, plus extra for sprinkling on top of cooked biscuit
  • 1¼ cup gluten free self raising flour**
  • ¾ cup white rice flour
  • ¼ cup arrowroot flour
  • 1 teaspoon guar gum


  1. Preheat oven to 170°C (fan forced).
  2. Grease a round cake tin (I like to use a springform tin) or square tin with butter.
  3. Sift together flours and guar gum into a bowl or onto baking paper on the bench, set aside.
  4. Whisk together softened butter and caster sugar until light and creamy.
  5. Add sifted flours and gum to the butter/sugar mix and using a spatula mix just until all the flour is incorporated.
  6. Put the dough into the greased pan and using either your hands or a cake decorating spatula try to level and smooth the surface.
  7. Using a fork prick all over the top of the dough.
  8. Using a knife score the top of the dough into either wedges or squares.
  9. Bake for 25 minutes until a light golden colour.
  10. Remove from oven and carefully cut with a knife the top of the biscuit along the scored lines.
  11. Sprinkle with caster sugar.
  12. Allow to completely cool in the tin.


* I use organic raw caster sugar.
** Check out my blend of flours by clicking here.

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