Description
This Homemade Gluten Free Shortcake Base is tender, buttery, and full of flavor. Perfect for pairing with fresh berries, whipped cream, or a drizzle of berry coulis, it’s simple to bake and delightfully versatile for breakfast, dessert, or afternoon tea.
Ingredients
Scale
- 200g gluten-free plain flour
- 100g almond flour
- 100g unsalted butter, cold and cubed
- 50g caster sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 4 tbsp cold milk (dairy or non-dairy)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (160°C fan) / 350°F. Line a 20x20cm square tin with parchment paper.
- Whisk together gluten-free flour, almond flour, sugar, baking powder, and salt.
- Add cold cubed butter and rub in until mixture resembles fine breadcrumbs.
- Whisk eggs, milk, and vanilla; fold gently into dry ingredients.
- Transfer dough to tin and smooth top.
- Bake 25–30 minutes until golden and a toothpick comes out clean.
- Cool 10 minutes in tin, then transfer to wire rack.
Notes
- Keep ingredients cold for the best texture.
- Do not overmix to prevent a dense base.
- Store in airtight container for up to 3 days or freeze for up to 1 month.
- Serve with fresh berries, cream, or yogurt.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 8g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg