Gluten Free Raspberry Shortbread Rounds
My Gluten Free Raspberry Shortbread Rounds are the perfect combination of melt-in-the-mouth buttery, a slight crumble and the natural sweet punch from the raspberries marbled throughout. They take 20 mins to make and you only need 4-ingredients.
Gluten free & naturally vegan but you’d never know it!!
How did this “Gluten Free Raspberry Shortbread” recipe come about?? I was re-making my regular shortbread recipe, 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.
Next time, I’m melting some white chocolate to dip these beauties into. Maybe scattering with some freeze dried raspberries? Or I could try a different fruit! Strawberries, dried fruit, banana chips?
Gluten Free Shortbread Ingredients
Its super duper easy – you just need 4 ingredients and they’re all easy to get hold of.
(1) Gluten Free Flour
- Self-raising is my preference but if you’ve only got plain flour in the cupboard, it’ll still work.
- Brand: I like Doves Farm FREEE
(2) Stork Block
- The block of Stork in the picture above is the best if you can get it (you want the one that comes in 250g foil block, NOT a tub, and it says “biscuits and pastry” on the front)
- Stork is naturally dairy free too!!
- If you can’t get Stork:
- You can buy alternative brands but it has to be a vegetable oil based block. Make sure the ingredients states “vegetable oil” (usually 75%). The packet will likely say something like “baking block for biscuits”.
- Don’t substitute with a block of real butter e.g. Lurpak (which is made of milk, not oil) because the results will be very different!!
(3) Caster Sugar
- White granulated sugar would be fine too. Or golden caster sugar (will just result in a slightly browner shortbread)
- They can be fresh or frozen. Frozen is slightly easier to work with (and cheaper!) but it doesn’t make a difference to the end result.
- You could also swap for jam and just scatter a few tsps in different places in the dough
Q. Does it matter if I use fresh or frozen raspberries?
A. Not really! Frozen are a little easier to work with because they’re less mushy but it doesn’t really make any difference as soon as they warm up and you start rolling the dough out. Whatever you’ve got is fine 🙂
Q. Can I make this recipe dairy free?
A. It is! This Stork is naturally dairy free. Its actually VEGAN too!
Q. How long will my gluten free shortbreads keep for?
A. Usually 3-5 days in a sealed, air-tight container… although they never last that long in my house!!
Q. Why is my shortbread crumbly?
A. It could be down to your brand of flour. My favourite is FREEE Self-Raising which contains Xantham gum which reduces the crumbliness of cakes and biscuits. If your brand hasn’t got any Xantham gum in it, you can buy it in the free from aisle of most supermarkets. Add 1/4 tsp for this recipe.
Q. Why are my shortbread cookies a bit too brown around the edges?
A. Either they’re slightly overbaked or your oven is too hot.
How to tell: if they’re dry and crumbly throughout, you’ve overbaked them and need to reduce your cooking time by a minute or two. If they’re perfect in the middle and not dry, the oven was too hot so just reduce the temperature by 10oC next time (everyone’s oven is a slightly different temperature so its really easy for this to be the case!)
Q. Do I reaaaaally need to chill the dough in the fridge
A. It develops the flavour and also firms up the dough, making it less sticky and easier to roll out so its certainly a good idea but not compulsory.
Q. I haven’t got baking paper – can I use tin foil
A. Yes! I think baking paper is preferred due to the heat distribution but I’ve never had a problem using either.
Gluten Free Raspberry Shortbread Rounds
See "Ingredients" section in the blog post above for more info
- 250 grams Stork block
- 380 grams gluten free self-raising flour
- 120 grams caster sugar
- 6 raspberries (roughly 40g)
Make the Dough
- Cut the Stork into rough squares and place into a mixing bowl. Add the caster sugar to the bowl too.>We cut the Stork into smaller pieces to make it easier to whisk at the next stage
- Cream the butter & sugar until smooth and fluffy.>Ideally, mix with an electric hand whisk for about 30 seconds. Don't cut this time short because (1) it creates a creamy shortbread and (2) it warms up the butter which makes the next stage easier!>You could also use a wooden spoon but you'll have to really go for it!!
- Add the flour and whisk again. It'll start resembling breadcrumbs like the first picture. Keep whisking and it will then form bigger lumps like the second picture. Stop at this point!>Don't worry about sieving the flour – just tip it in ;)>There should be no white flour showing by the time you've finished this stage, it should be all mixed in
- Add the raspberries>The raspberries can make it a bit messy so you want to be handling the shortbread dough as little as possible after this stage. As a result, the best way to add the raspberries is to place them in different spots in the bowl, rather than just tipping them in and mixing it through. >Neither is wrong so don't worry if you do this a different way!
- Use your hands to bring the dough together and press into a ball. >Again, handle the dough as little as possible so just roughly push it together and move onto the next step! >Top picture is what it'll look like with frozen raspberries (no marbling of the raspberry colour yet, that will happen when the raspberries start to defrost), bottom is fresh raspberries (messier!)
- Cover the bowl with cling film and place into the fridge to firm up. It'll need an hour minimum. >You can keep the dough in the fridge for a few days so don't worry if you don't want to use it straight away.
- Pre-heat your oven to 175oC.
- Remove the dough from the fridge, remove the cling film & take a lump of the dough.>I work with about 1/3 of the dough at a time.
- Dust your hands, the rolling pin and your worksurface with a lot of in flour.
- Place the ball of dough onto the 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.>If the raspberries start creating too much mess, scatter some more flour everywhere!!
- Roll out until its about 1cm thick. Cut out your shapes!>If your dough is particularly messy, you might want to ONLY use the palm of your hand your flatten it out to 1cm – it can be easier than trying to use the rolling pin. They'll still look great 🙂 >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!!!
Want some more shortbread recipes?
Here’s all of my favourites! (all gluten free & dairy free options too):