Skinnymixer’s Gluten-free Shortbread recipe is so easy in the Thermomix, perfectly crumbly and melt in your mouth delicious.
For Best Results:
- From the gluten-free flours tested – the Well & Good GF Plain Flour worked the best for this recipe, with the xanthan gum and rice/corn flour ratios.
- You can however use other gluten-free flours, if they don’t have xanthan gum you can add 1/4 tsp when mixing.
- Our testing team also tested 180g rice flour, 60g tapioca flour and 10 g xanthan gum to make a GF flour mix.
Skinnymixers Christmas 2024
Each year we collectively brainstorm what festive recipes we can share with the Skinnymixers community to help with the crazy end of year rush.
This year we have served up a number of free Christmas recipes including:
- a delicious Mexican Salmon Ceviche – to serve as a fancy but incredibly easy entertaining dish.
- Crispy Rice Salad with Honey Lime Dressing – this salad will be the star of the show and will appear on many Christmas tables this year.
- Gingerbread Bliss Balls – for a healthier Christmas treat and some holiday cooking with the kids on the holidays.
- Lemon Herb Feta Cheese Balls – for a delicious addition to any entertaining cheese platter.
Mez really wanted to answer the cries for help in Skinnymixers from people asking for the best Gluten-free Shortbread Thermomix recipe to bake as gifts or serve their family.
So she started researching the best crumbly gluten-free shortbread recipes and started test baking! I’m sure you will agree, this shortbread recipe is definitely a keeper!
We’ve baked this recipe using standard plain flour AND gluten-free flour, then put it to the test!
The Taste Test!
What you will need:
Equipment
- Medium Rose Gold Pan from The Mix Shop - 24 x 34 x 2.5 cm
- baking paper
Ingredients
- 250 g butter - room temp, roughly chopped (or dairy-free spread)
- 100 g pure Icing sugar
- 1 pinch salt
- 1 tsp vanilla paste
- 250 g Well and Good Gluten Free Plain Flour or plain flour
- 90 g cornflour
Instructions
- Preheat your fan-forced oven to 150-160℃ (use the lower temp if your oven runs hot, you don't want any colour). Line baking tin with baking paper, allowing extra over the edges to be able to lift shortbread out easily.
- Insert butterfly to mixer bowl. Add butter and mix for 1 min/speed 3/MC on. Scrape mixer bowl down.
- Remove the butterfly. Add icing sugar and mix for 1 min/speed 3/MC on, scrape mixer bowl down.
- Add vanilla and salt.
- Place a bowl on top of your thermo cooker, weigh flour and cornflour. Set aside.
- Set to 2 min/speed 3/MC off, spoon in flours over the full 2 min.
- Lightly press into a lined baking tray and prick with a fork every 3 cm down and across the tray.
- Bake for 20-25 min or until cooked. Allow to cool to warm before removing from tray and cutting. It's important to cut while warm to help avoid crumbling.