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Christmas Shortbread Biscuits Recipe

Stack of Christmas biscuits

These little gluten free shortbreads are really buttery and full of flavour. You can use any pretty patterned glasses or wooden stamps to emboss your biscuits.

The ¾ tsp of cinnamon in the recipe might sound a pedantic measure but it works so well. Too much more and the cinnamon would be harsh.

Using demerara sugar you’ve stored with cinnamon sticks in a kilner jar adds depth of flavour.

Gluten free Christmas biscuits unbaked

Makes at least 30 little star shaped biscuits.

Ingredients for the shortbread

160g butter, at room temperature, cubed

170g ground almonds

140g polenta (coarse or fine)

125g demerara sugar

3/4 tsp cinnamon

spare polenta for dusting



Preheat your oven to 170°C / 325°F / Gas 3.

Line a baking sheet with baking parchment.

Place all the shortbread ingredients in a food processor and blitz for approximately 1 minute until a soft, pliable dough is formed. It’ll be a lovely rich caramel colour when combined.

Alternatively, place ingredients in a bowl and rub the butter into the dry ingredients using your fingertips. This will take a few minutes.

Liberally dust a work surface and rolling pin with polenta.

Christmas biscuit dough being shaped

Roll your ball of dough and dust all over with polenta.

Roll your dough out to approx 1cm thickness and cut out your cookies. Press your glass or stamp onto the top of each biscuit to emboss it. We used a round cutter 5cm across.

Using a fish slice, transfer the cookies onto the baking sheet then bake for about 12-14 mins until golden in colour.

Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.



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