Gluten-free Nutty Shortbread


  1. Preheat the oven to 160ºC fan oven/180ºC/gas 5. Grease and line a 23cm cake tin.
  2. Beat together the butter and sugar. Add the flour, ground almonds and xanthan gum and mix to a stiff paste. Press into the baking tray.
  3. Bake in the oven for 30 minutes.
  4. Put the topping ingredients, apart from the cream, in a small saucepan and bring to the boil. Allow to simmer and bubble for 2-3 minutes, the sugar should be dissolved and the mixture lightly golden. Add the cream and stir. Take off the heat and pour over the shortbread.
  5. Leave to set. Cut into triangles.


  • 265g butter, measure using packet
  • 115g caster sugar
  • 265g rice flour
  • 115g ground almonds
  • 1 teaspoon xanthan gum


  • 50g sesame seeds
  • 100g pine nuts
  • 75g butter, measure using packet
  • 50g soft brown sugar
  • 3 tablespoons honey
  • 1 tablespoon double cream




prep time

cook time


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