Gluten Free Shortbread (Thermomix)

December 20, 2015

Gluten Free Shortbread (Thermomix)

It’s almost Christmas time and the amazingly beautiful food that I don’t eat has been on offer for a few weeks now. Step in my Gluten Free Shortbread! This is definitely a ‘sometimes’ recipe for me. These delicious shortbread are gluten free, dairy free and sweetened using pure maple syrup…a whole bunch of it! They are so yummy with a hot cup of tea and they just fill that gap when I want something decadent and sweet over the holiday season. These are very moreish and will disappear fast!

This is a recipe that I have created in my Thermomix by modifying the sweet shortcrust pastry recipe from The Basic Cook Book by Thermomix. It is really easy to prepare and does require a little bit of love and patience when you’re cutting the biscuits. Persevere and you will be very happy with the result…I promise! These Gluten Free Shortbread make the perfect afternoon tea snack or after dinner treat.

Gluten Free Shortbread


  • 370g of plain gluten free flour
  • 1 organic free range egg
  • 100g of pure maple syrup
  • 200g of coconut oil
  • 1/2 teaspoon of ground vanilla powder
  • Pinch of Himalayan salt

Thermomix Method

  1. Place all of the ingredients into the mixing bowl and mix for 20 seconds on speed 5. Scrape down the sides of the bowl with the spatula then mix for a further 10 seconds on speed 5.
  2. Transfer the shortbread dough onto a ThermoMat or a floured surface and work the dough into a ball. Be careful not to overwork the dough. Wrap the dough in the ThermoMat or some plastic wrap and place in the fridge for 1 hour.
  3. Preheat your oven to 180 degrees Celsius. Line two large baking trays with baking paper.
  4. Shape the dough into a round log and then use a sharp knife to cut the dough into 7-8mm thick slices. If you need to, place the dough back into the fridge to firm up again before slicing.
  5. Place the cut biscuit pieces onto the lined baking trays. Bake in your pre-heated oven for 12 to 15 minutes or until the shortbread are lightly golden.
  6. Remove from the oven and leave to stand for 5 minutes, then place onto a wire rack to cool. Serve warm or cool.
  7. Once the biscuits have cooled, store them in an air tight container.

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