Gluten Free Raspberry Shortbread Rounds

30th April 2020
Blog post

How did this “Gluten Free Raspberry Shortbread” recipe come about?? I was re-making my regular, vanilla shortbread recipe (click here if you’d like to see that one!), in order to take lots of pics and write the recipe for you guys! As a result, I had lotssss of shortbread dough in the fridge, alongside some raspberries that needed using up.

Cue raspberry shortbreads and OH MY GOSH they are the best. Creamy & buttery yet sweet and ahhhh, just typing this is making me want to whip up another batch.

Gluten free raspberry shortbread. Quick and easy recipe.

Next time, I’m melting some white chocolate to dip these beauties into.

Gluten free raspberry shortbread. Quick and easy recipe.

Ingredients for Shortbread Base

Super duper easy. 3 ingredients. Help below:

  1. Flour – you can actually use self-raising or plain. Self-raising is my preference but doesn’t make a huge amount of difference.
  2. Stork Block of Butter – wouldn’t recommend anything else!!!!
    • Comes in a 250g foil block, NOT a tub – see pic below.
    • Costs about 80p. Sometimes comes in prettier packaging (it’s yellow with pink spots at the moment!!) but always says “biscuits and pastry” on the front.
    • It’s naturally dairy free too!!
    • Here’s a link to the product in Tesco, so you can see what I mean!
  3. Caster Sugar – haven’t tried to swap this but would guess white granulated sugar would be fine too. Maybe even golden caster sugar – it might just result in a browner shortbread
Gluten free raspberry shortbread. Quick and easy recipe.

Gluten Free Raspberry Shortbread Rounds

The perfect combination of melt in the mouth butteryness with a slight crumble, yet with a sweet twist from the added raspberries.
**Please note, the pics haven't got raspberries in them as I've stolen them from my regular shortbread recipe!! Just imagine haha**
Prep Time10 mins
Cook Time10 mins
Servings: 20 shortbread biscuits (depending on size)
Course: Dessert
Cuisine: english
Keyword: biscuit, gluten free baking, gluten free biscuit, gluten free shortbread, quick biscuits, shortbread


  • 230 grams Stork block - see description in the "Ingredients" section of the blog post
  • 350 grams gluten free self-raising flour - can also use plain if that's what you've got in the cupboard
  • 110 grams caster sugar
  • 6 raspberries and a dusting of flour


  • Cream the butter & sugar until smooth and fluffy
    >I mix with an electric hand whisk for about 1 min. You could also use a wooden spoon but you'll have to really go for it!!
  • Sift in the flour & mix together until JUST combined. I use an electric whisk for this. Could easily use a wooden spoon here.
    >Don't worry if you haven't got a sieve – just tip it in ?
    >"JUST combined" is when you cant see any more white from the flour and its just starting to clump together, like the picture.
  • Cut the raspberries into half. Sprinkle the raspberries in a little bit of flour. This is just to absorb a little bit of the liquid and make it easier! Mix the raspberries very carefully into the dough.
  • Use your hands to press the mix together into a few balls in the bowl. It will be crumbly and the raspberries will probably cause a mess but that's no problem!
  • Transfer to a big piece of cling film
    >I find it easiest to transfer in a ball at a time, in a line. Don’t worry if its falling apart a little.
  • Push the balls together and wrap it up tightly. Put it in the fridge for at least an hour to firm up.
  • The dough is now ready to use however you’d like to! Here’s how to make plain shortbread biscuits:
  • Pre-heat your oven to 175oC.
  • Remove from the fridge, remove the cling film & take a lump of the dough.
    >It's easiest to do the next bit with about 1/3 of the dough at a time.
  • Dust your hands with a lot of in flour. Make a round-ish ball with the dough in your hands – you can be quite heavy handed with it here, play with it like its playdough for 20 secs.
  • Place the ball on a floured surface and use the palm of your hand to flatten slightly. Then bash with a rolling pin to flatten a little more
    >Bashing with the rolling pin helps to stop the shortbread dough from falling apart in the next step.
    >You'll need loadssss of flour on the sides & your rolling pin to stop the raspberries causing too much mess!
  • Add some flour to your rolling pin and roll out until its about 2cm thick. Cut out your shapes!
    >If you'd rolled too thin, don't worry just gather the dough together and start again! Add more flour to the rolling pin, work surfaces and your hands.
    >Shapes: you could use proper cookie cutters, empty tins of beans or cut shapes out of paper and just draw around them with a knife
  • Place on a baking tray lined with baking paper, a few cm apart from each other. Place in the oven for 10mins, until the edges are just browning.
  • Remove and leave ON THE TRAY until cool.
  • WARNING: if you try to move them before they have cooled, they’ll probably crumble. Don’t be tempted to push them around on the tray either!! Just leaaaave them!!!
  • Eat!!!
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