Shortbread Biscuits (Free From: Dairy, Gluten & Egg. Vegan)

These are really nice and simple, with minimal ingredients. And most importantly, tasty too!

I’ve just used an old family’s 1:2:3 ratio recipe and adapted it to suit a dairy & gluten free diet. 

Makes 20


  • 100g caster sugar 
  • 200g dairy free butter/ spread 
  • 300g gluten free plain flour 
  • 1 tsp vanilla extract 
  • Splash of almond milk 


  1. Preheat oven to 160C
  2. Cream together butter, vanilla & sugar 
  3. Sieve flour into the bowl and mix
  4. Add a splash of almond milk (or other milk substitute) if dough is crumbly
  5. Use hands to mix it together and form a dough 
  6. Put dough into a sandwich bag and then into a bowl and cover with cling film 
  7. Leave in fridge to cool for at least an hour (the longer you can leave them the easier it will be)
  8. Use two sheets of baking parchment to roll out your dough inbetween (see (pic)
  9. Use cutters and carefully place on baking parchment 
  10. Bake in the oven for 10-15 mins (or until slightly turning golden brown at edges )
  11. Put on wired rack to cool 

That’s an activity sorted for the kids tomorrow … biscuit decorating!


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