Gluten-Free Classic Shortbread Fingers

Rediscover the timeless charm of buttery shortbread with this Gluten-Free Classic Shortbread Fingers recipe—a delightful twist on the traditional favorite. Perfectly crumbly and rich, these cookies are crafted with a blend of gluten-free all-purpose flour and rice flour to achieve that signature melt-in-your-mouth texture. A touch of vanilla extract enhances their delicate sweetness, while a hint of salt balances every bite. With just 15 minutes of prep time and simple instructions, these shortbread fingers are both beginner-friendly and irresistibly elegant. Whether you're catering to gluten-free diets or simply craving a classic treat, these golden-baked biscuits are perfect for tea time, dessert trays, or gifting. Serve them fresh or store in an airtight container for a week of indulgent snacking!

Nutriscore Rating: 40/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 16

Ingredients

• 150 grams Gluten-free all-purpose flour
• 50 grams Rice flour
• 150 grams Unsalted butter
• 75 grams Caster sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

Preheat the oven to 160°C (320°F) and line a 9x9 inch baking dish with parchment paper.

Step 2

In a large mixing bowl, combine the gluten-free all-purpose flour, rice flour, and salt. Mix well to ensure there are no lumps.

Step 3

In a separate large bowl, cream the unsalted butter and caster sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 4

Add the vanilla extract to the butter mixture and mix until well incorporated.

Step 5

Gradually add the dry mixture to the creamed butter mixture, blending until a soft dough forms. Be careful not to over-mix.

Step 6

Transfer the dough to the prepared baking dish. Use your fingers or a flat spatula to spread and press the dough evenly into the dish, ensuring the surface is smooth.

Step 7

Using a sharp knife, score the dough into 16 equal fingers. Prick each finger several times with a fork to allow for even baking.

Step 8

Bake in the preheated oven for 25 minutes, or until the edges are lightly golden and the center is set.

Step 9

Remove from the oven and allow the shortbread to cool completely in the baking dish before using a sharp knife to cut through the scored lines and separate the fingers.

Step 10

Serve immediately or store in an airtight container for up to a week.

Nutrition Facts

Serving size	(430.7g)

Amount per serving	% Daily Value*
Calories	2125.8

Total Fat 130.9g	0%
Saturated Fat 75.4g	0%
Polyunsaturated Fat g
Cholesterol 332.1mg	0%
Sodium 614.8mg	0%
Total Carbohydrate 247.3g	0%
Dietary Fiber 4.6g	0%
Total Sugars 76.0g
Protein 8.6g	0%

Vitamin D 0IU	0%
Calcium 52.7mg	0%
Iron 1.3mg	0%
Potassium 74.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 1.6%

Carbs: 44.9%