Gluten-Free Shortbread (Scottish-Style, 6 Ingredients)

A close up of gluten-free shortbread stacked on top of each other on a wire cooling rack.

I’ve been making this gluten-free shortbread for years and it only takes six ingredients and one pan. It’s thick, buttery, and perfectly crumbly. This is Scottish-style shortbread, the thick kind you slice into fingers or squares, not thin rolled-out cookies. The cornstarch is what gives it that classic melt-in-your-mouth texture. Great with tea or coffee, and one of the best cookies to have on a holiday cookie plate.

Why You’ll Love this Recipe

Egg-free. Traditional shortbread never uses eggs, and neither does this. One less thing to worry about if you’re baking for someone with an egg allergy.
Easy to customize. The base recipe is classic, but you can dip them in chocolate, fold in citrus zest, or add chopped nuts. One dough, a lot of directions you can take it.
Scottish-style thick bars, not thin cookies. This shortbread is pressed into a pan and sliced into fingers or squares. It’s thick, sturdy, and holds up well on a cookie plate or in a gift box.

Ingredients

Ingredient Notes

Gluten-Free Flour Blend – I use Bob’s Red Mill 1-to-1 Baking Flour (in the blue bag) for this recipe. It already has xanthan gum in it, so you don’t need to add any. I haven’t tested other blends.
Cornstarch – This is what makes shortbread crumbly and melt-in-your-mouth instead of cakey. I’d recommend weighing it (32g) if you have a food scale. If you use too much, the shortbread will taste chalky and cornstarch is one of those ingredients that is hard to get precise with a measuring spoon because it’s so powdery.
Unsalted butter – Needs to be room temperature. It should be soft when you press it but not greasy or melty. Don’t use salted butter here, the shortbread will be way too salty.
Granulated sugar – We’re only using ½ cup here. Shortbread isn’t supposed to be sweet. Don’t swap for brown sugar or powdered sugar, they change the texture.
Kosher Salt – I like kosher salt for shortbread because it’s less salty by volume than table salt. If you only have table salt, cut it down to ¼ teaspoon.
Vanilla extract – Use pure vanilla extract, not imitation. You can also try almond extract for a nutty twist, but use half the amount or it’ll overpower everything.

Why I Include Metric Measurements

If you have a food scale, use it. Gluten-free flour and cornstarch are easy to over-measure with cups, and even a little too much changes the texture. I’ve included gram measurements in the recipe card for everything. It takes 30 seconds and you’ll get better results every time.

Step-by-Step Instructions

My gluten-free shortbread recipe is super simple with just 6 ingredients that you probably already have in your pantry! The below photos with matching steps are not meant to be the full recipe, but to help you see the recipe made at various stages so you can make this shortbread perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card

A glass mixing bowl with gluten-free flour, cornstarch and salt in it with a metal wire whisk. — Add the gluten-free flour, cornstarch, and salt to a mixing bowl. Whisk to combine. Set aside.

A close up of a glass mixing bowl with creamed butter and sugar in it. — In a separate bowl, cream together the butter and granulated sugar.

A glass mixing bowl with creamed butter and sugar topped with vanilla extract. — Add the vanilla extract. Mix until combined.

A glass mixing bowl with creamed butter and sugar topped with a gluten-free flour blend. — Gradually add the dry ingredients into the creamed butter mixture.

A close up of crumbly gluten-free shortbread dough in a glass mixing bowl. — Mix until no streaks of flour remain. The dough will be crumbly.

A square baking pan lined with parchment paper with gluten-free shortbread dough in it with fork holes poked all over. — Press the crumbly dough into a prepared 8×8-inch square baking dish. Spread with a spatula to an even layer. Use a fork to poke holes all over the dough.

A square baking pan filled with slices of gluten-free shortbread after baking in the oven. — Bake for 30-35 minutes, until the edges are lightly browned and the center is cooked through. While the shortbread is still warm, use a bench press or knife to cut into 12 rectangles.

Gluten-free shortbread stacked on top of each other on a round wire cooling rack with a latte and dessert plates in the background. — Once the shortbread is cooled, remove from the pan. Serve with a cup of coffee or tea. Enjoy!

Recipe FAQs

Does this recipe have xanthan gum?

Yes, through the flour. Bob’s Red Mill 1-to-1 already contains xanthan gum, so you don’t add any separately.

Can I cut these into shapes instead of fingers?

This dough is pressed into a pan and scored, so it works best as fingers, squares, or triangles. It’s not a roll-and-cut dough. If you want cutout shortbread shapes, use my gluten-free sugar cookie recipe instead.

Can I freeze the dough?

Yes. Press it into the pan, wrap the whole pan tightly, and freeze for up to 3 months. Thaw overnight in the fridge, poke the fork holes, and bake as usual.

Can I add chocolate, nuts, or citrus zest?

Yes. Fold mix-ins in after the dough comes together. Citrus zest, mini chocolate chips, chopped nuts, or dried fruit all work. Keep pieces small so the shortbread still slices cleanly.

Expert Tips

Chill the dough in the pan before baking. 20 to 30 minutes in the fridge lets the butter firm back up.
Poke holes all over with a fork before baking. This lets steam escape so the shortbread bakes evenly and doesn’t puff up in the center.
Score the shortbread while it’s still warm. Use a bench scraper or sharp knife right out of the oven. If you wait until it cools, it’ll crack and crumble instead of cutting cleanly.
Let it cool completely in the pan before removing. It’s too fragile to move while warm. Once it’s fully cooled, lift it out using the parchment overhang and separate the pieces on a cutting board.

Storage Instructions

Storage: Once cooled, store the shortbread in an airtight container at room temperature. They’ll maintain their freshness for up to a week. Ensure the container is sealed well to prevent moisture from softening the shortbread.
Freezer Option: For longer storage, place the shortbread in a single layer on a baking sheet and freeze until solid, about an hour. Then transfer to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. The shortbread can be stored in the freezer for up to 3 months.
Thaw: Let frozen shortbread sit out at room temperature for about an hour to soften.

Serving Suggestions

I always have these on my holiday cookie plate alongside gluten-free snowball cookies and gingerbread cookies. They’re sturdy enough to stack in a tin or gift box without breaking. If you dip them halfway in melted chocolate, they look a little fancier and make a great homemade gift paired with apple cider caramels. Outside of the holidays, these are the cookie I keep on the counter for tea and coffee. They’re also a good base for a simple dessert spread with gluten-free lemon bars if you need something quick for a brunch or shower.

A close up of a slice of gluten-free shortbread being dipped into a latte.

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