Gluten Free Shortbread Cookies

A white plate with a mixture of shortbread

Learn how to make these shortbread cookies using plantain and sweet potato flour. They are sweet, buttery, delicious, grain free, vegan friendly and contain no gluten. Perfect to nibble on anytime of day.

Course Appetisers/Snacks

Cuisine British, Scottish

Prep Time 1 20

Cook Time 15

Total Time 1 35

Servings people

Calories 147kcal

Author Charla

Ingredients

¾ cup vegan butter (170g)
½ cup powdered sugar and 2 tablespoon (can use raw cane sugar too)
½ teaspoon vanilla (2g)
⅛ teaspoon pink salt (0.75g)
1 cup plantain flour (125g)
½ cup sweet potato flour (66g)

Instructions

To make the dough

Preheat the oven to 160C/320F and line a baking tray with parchment paper and set aside.
Place the sugar and butter in a medium sized bowl.
Use a hand mixer to cream the butter and sugar until pale yellow and fluffy.
Add the vanilla and pink salt and mix for about another minute.
Add the sweet potato flour along with the plantain flour using your hands to mix the flour(s) with the butter/sugar mixture.
Continue to mix until you form a soft pliable doughball.
Wrap the doughball with saran wrap/cling film.
Refrigerate the dough for 30-60 minutes or until the dough is firm.

To shape the shortbread

Place the dough between 2 pieces of parchment paper and use a rolling pin to roll the dough out to be about ½ inch.
If you are making shortbread slices you need to use the rolling pin to form a rectangle instead and then cut out rectangular slices.
To make shortbread cookies, use a cookie cutter to cut out cookies (the amount you get will very depending on the size of the cutter).
Use a toothprick or a skewer to make holes (not too deep) in the shortbread (see the pictures).
Place each cookie on the lined baking tray and repeat the above step with the remaining few.
Bake the shortbread for rough 15 minutes or until the edges are very lightly golden.
Allow the shortbread to cool down before consuming.

Notes

Use a fork or a toothpick/skewer to poke holes in the cookies but be sure not to go too deep or to the other side of the cookie or it may break apart/crumble.
The amount of shortbread made will vary depening on the size of the cutter and the chosen shape.
If you want to make a double batch, do this seperately.
These are the recipe links for my Plantain Flour and Sweet Potato Flour.
Be sure that your vegan butter is room temperature, you don't want it to be too cold.
When adding the flour, it is VERY important to add this by hand, do not use a mixer or you run the risk of turning it into a batter rather then a soft dough.
The cookies will be soft when they come straight out of the oven so allow them to cool down first before devouring them.
The baking time may vary so use this as a rough guide only.
Store any leftovers cookies in an airtight container and consume within 3-4 days.
You can use raw cane sugar if you don't want to use powdered sugar.
Feel free to shape the shortbread how you wish, you can use a cookie cutter like I did or make the dough rectangular to make slices instead.

Nutrition