Delicious raspberry shortbread; perfect for valentines day or any other day! It's delicate and melt in the mouth while being gluten-free and lower sugar...

Butter Shortbread

Gluten-Free, Egg-Free, Nut-Free, Soya-Free, Low Sugar, Low FODMAP
Author Vicki Montague - the Free From Fairy


  • 4 oz 120g butter, softened
  • 1 oz 30g light brown sugar (you can also use white)
  • 6 oz 180g Free From Fairy gluten-free plain flour
  • Optional 2 tbsp freeze dried raspberries or strawberries or if you want more sugar, chocolate chips


  1. Beat the softened butter with the sugar, either with a wooden spoon or in a mixer
  2. Add the flour (and optional extras) and bring together into a dough (I find hands work well here if I'm not using my mixer)
  3. On a clean, floured work surface roll the dough out to around 1cm thick (if it's hot you might need to chill the dough for a few minutes before doing this)
  4. Cut out the shape of biscuit you require and place on a lined baking tray. Repeat until all the dough is used up
  5. Place in the fridge to chill for around 20 minutes
  6. Heat your oven to 190 degrees C/170 degrees C fan oven/ Gas Mark 5
  7. Bake in the oven for 15 - 20 minutes until just cooked. Don't wait for them to turn brown because they will be overcooked