Shortbread (Low FODMAP/Gluten Free Option)

Shortbread is a versatile and incredibly easy recipe to master. It only involves a handful of ingredients, but makes a satisfying, crumbly and moreish sweet treat. It's a favourite of mine for Christmas in particular, as both a dessert addition and a gift.

This recipe can be made with regular or gluten-free flour, meaning it's suitable for your friends who are following a gluten-free or low FODMAP diet. As always, they're vegan and dairy-free, too.

These cookies will keep at room temperature for up to a week, or frozen for up to a month.

*Take these cookies to the next level by adding them to your very own cookie box! Find the details here.


  • 150g vegan butter
  • 100g caster sugar
  • 200g plain or gluten-free flour
  • 100g rice flour
  • 1/4 tsp salt
  • 50g vegan chocolate, melted


  • Preheat oven to approximately 180 degrees Celsius and line a round cake tin with baking paper.
  • Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a handheld mixer at the ready.
  • Beat the butter and sugar until smooth, then add flours and salt and continue to beat until the dough comes together.
  • Press the dough into the prepared tin and smooth out with a small rolling pin or the bottom of a glass.
  • Without cutting completely through, score the dough by cutting it into pieces, like you would a pizza. You can also mark the outer edge with the back of a spoon for a more dynamic finish.
  • Place in the refrigerator for at least 30 minutes (up to 24 hours).
  • Bake in the oven for approximately 20 minutes, or until the cookies are starting to brown and firm to the touch.
  • Remove from the oven and set aside to cool completely.
  • Once cool, cut the shortbread into pieces using the scored lines as a guide, then drizzle with chocolate.
  • Place in the refrigerator until chocolate has set, then store in an airtight container at room temperature until ready to serve.

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