Gluten-free Shortbread

This is a quick and easy shortbread recipe that won't require you to slave away in the kitchen to make them!

The shortbread itself will keep for about a week in an airtight container. Once you ice them they will not keep for long so only ice them when you're ready to use them.

This is also a great recipe if you want to make them in advance and freeze them until you're ready!


150g coconut oil
75g coconut sugar
100g buckwheat flour
50g cacao powder
75g rice flour


For the frosting:
250g dairy free butter
250g icing sugar
50g cacao powder


Preheat the oven to 180oC and line a baking tray with grease-proof paper.

Combine your coconut oil and sugar in a large bowl and mix until creamy. Now add in your flours and cacao powder and bring together into a dough.

Flour your work surface and place your dough onto the surface. Roll out until around 2 cm thick and then cut out round shapes.

For your rounds that will make the bases use a fork to prick the shortbread lightly to prevent it rising. For the rounds that will make the tops, sprinkle with a little caster sugar.

Bake for around 15 minutes until starting to go golden.

Whilst the shortbread is cooling, whisk together your frosting ingredients and place into a piping bag. Pipe onto your base shortbread and then place your topper shortbread onto the top, or pre-cut a shape like mine :)

Checkout more recipes from Antonia on her blog and insta



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