Shortbread – Gluten-free

Whilst not the same as traditional Scottish shortbread, these bars are the next best thing and very quick and easy to make.

They are delicious to eat on their own, or served up with a cup of tea or coffee.  Very handy to have a supply for unexpected visitors, especially at this time of year.


2 ¼ cups almond flour
¼ cup arrowroot powder
¼ teaspoon sea salt
¼ cup maple syrup
1/3 cup grass-fed butter


Combine the flour, arrowroot and sea salt in a food processor.

Add the maple syrup and mix until combined.

Drop the palm shortening or butter into the mixing bowl in 1 tablespoon increments so that it incorporates fully.   Pulse a few times until a crumbly dough forms.

Roll out between two sheets of parchment paper to 1.2” thick and cut into small bricks.

Place the ‘bricks’ on the baking sheet and prick with a fork.

Bake at 350°F for approximately 12 minutes until lightly browned.

Cook on a wire rack and store in an airtight container.


Gluten-Free Shortbread

Recipe credited to Danielle Walker at  Against All Grain

The butter could be replaced with 1/2 cup palm shortening if preferred.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.


About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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