Easy Vegan Gluten-Free Shortbread Biscuits
Easy Vegan Gluten-Free Shortbread Biscuits
Crisp, Buttery & Perfect for Family Baking
If you’ve been searching for a reliable vegan gluten-free shortbread biscuit recipe that delivers on both texture and flavour, this is one to bookmark.
These biscuits are:
- 100% plant-based
- Made with gluten-free flour
- Egg-free and dairy-free
- Simple enough for baking with children
- Ideal for make-ahead preparation
They have crisp edges, a delicate crumb and that unmistakable shortbread richness — without wheat or butter.
Why Make Gluten-Free Shortbread at Home?
There are now plenty of gluten-free biscuits available in supermarkets. However, many contain:
- High levels of refined sugar
- Gluten-free oats (which don’t suit everyone)
- Additives to mimic texture
When you bake your own gluten-free shortbread biscuits, you control the ingredients completely.
For those living gluten-free, dairy-free or egg-free, simple recipes like this provide something that feels familiar — not like a compromise.
This recipe was developed from exactly that place: wanting a proper biscuit. Something to enjoy with tea, something crisp enough to snap, something satisfying without being overly sweet.
What Makes This Vegan Shortbread Work?
Traditional shortbread relies heavily on butter and wheat flour for structure.
In this gluten-free vegan version:
Vegan butter provides richness and classic crumb.
Unrefined sugar keeps sweetness balanced and flavourful.
Gluten-free plain flour forms the base.
Xanthan gum (if not already in your blend) supports structure and prevents crumbling.
The result is a biscuit that is:
- Crisp at the edges
- Smooth and even in texture
- Stable enough to slice cleanly
- Delicate without being fragile
When made well, you wouldn’t immediately know they are gluten-free.
Baking with Children (Without the Chaos)
This recipe works beautifully as a screen-free afternoon activity.
The method is straightforward:
- Cream
- Mix
- Bring together
- Chill
- Slice
- Bake
There’s no need for complicated shaping. Rolling the dough into a log and slicing into rounds keeps things simple and avoids over-handling.
While a stand mixer gives the smoothest, most refined result, the dough can absolutely be mixed by hand. It may take a little longer to bring together, but it’s very forgiving.
And because the dough benefits from chilling, you can:
- Prepare it in the morning
- Chill through the day
- Bake in the evening
Which makes it manageable around busy schedules.
Why Chilling Matters
This gluten-free shortbread dough benefits from a proper rest.
- Minimum chill: 4 hours
- Best results: Overnight
Chilling:
- Firms the fat
- Prevents spreading
- Improves texture
- Makes slicing easier
If you want that clean-edged, professional finish — overnight chilling is worth it.
Easy Vegan Gluten-Free Shortbread Biscuits
Recipe
Yield: Approx. 20 small biscuits
Dietary Notes: Gluten-free, vegan, egg-free, dairy-free
Ingredients
- 100g vegan butter (room temperature)
- 50g unrefined sugar
- 175g gluten-free plain flour
- ¼ tsp xanthan gum (omit if already included in your flour blend)
- Pinch of salt
- ½ tsp vanilla extract
Optional additions:
Chocolate chips, citrus zest, toasted seeds, chopped nuts (if suitable).
Step-by-Step Method
- Using a stand mixer (or fork), cream the vegan butter and sugar until smooth and evenly combined. A stand mixer will create a finer, more refined texture.
- Add the gluten-free flour, xanthan gum (if required), salt and vanilla extract.
- Mix until the dough resembles coarse crumbs.
- Using your hands if necessary, gently press the mixture together into a smooth dough. Avoid overworking.
- Shape into a log approximately 4–5cm in diameter. Wrap tightly and chill for at least 4 hours (overnight preferred).
- Preheat oven to 180°C (fan 160°C).
- Slice the chilled dough into 1cm rounds using a sharp knife.
- Place on a lined baking tray with a little space between each biscuit.
- Bake for 12–14 minutes until lightly golden at the edges.
- Leave to cool fully on the tray before transferring. They firm up as they cool.
Why Xanthan Gum Is Important
If your gluten-free flour blend does not already contain xanthan gum, adding ¼ teaspoon:
- Improves sliceability
- Reduces crumbling
- Creates a smoother bite
- Mimics the structure usually provided by gluten
It’s a small amount, but it makes a noticeable difference.
Variations to Try:
One of the strengths of this recipe is how adaptable it is.
Chocolate-Dipped Shortbread
Dip half of each cooled biscuit in melted dairy-free chocolate and allow to set.
Citrus Shortbread
Add lemon or orange zest for a bright, fragrant twist.
Seeded Version
Fold in toasted sesame or sunflower seeds for added texture.
Giftable Biscuits
Use cutters instead of slicing. Drizzle with chocolate and package beautifully for seasonal gifting.
Storage & Freezing
Store baked biscuits in an airtight container for up to 5 days.
They also freeze well once baked — simply cool completely, layer between baking paper and freeze for up to 2 months.
The dough itself can be frozen in log form and sliced directly from frozen (allowing a minute or two at room temperature first).
Frequently Asked Questions
Can I make this recipe without a stand mixer?
Yes. A fork and a little patience work perfectly well. The texture may be slightly more rustic but still delicious.
Can I use coconut sugar?
Yes, though it will create a slightly darker biscuit with a deeper flavour.
Why are my biscuits crumbly?
Check whether your flour blend already contains xanthan gum. If not, add the ¼ teaspoon as suggested.
Can children help with this recipe?
Absolutely. Measuring, mixing and shaping are all manageable tasks for children. The slicing stage is best done by an adult.
Can I roll and cut shapes instead?
Yes. If rolling out, chill thoroughly first and work on a lightly floured surface to prevent sticking.
Why This Recipe Matters for Gluten-Free Families
When living gluten-free or managing multiple food sensitivities, something as simple as a biscuit can feel unexpectedly complicated.
This recipe provides:
- Familiar flavour
- Straightforward ingredients
- No oats
- No unnecessary additives
- Full control over sweetness
It’s a dependable base that can evolve with you — whether that’s baking with children on a rainy afternoon or preparing a more refined version for gifting.
That balance — simple yet elevated — is exactly what free-from baking should feel like.
Looking for More Gluten-Free, Plant-Based Recipes?
If you enjoyed this recipe, you might also like:
Final Thoughts
A good shortbread biscuit shouldn’t feel like a compromise.
These vegan gluten-free shortbread biscuits prove that you can achieve crisp edges, a delicate crumb and balanced sweetness — all without wheat, dairy or eggs.
Whether you’re baking for dietary reasons or simply prefer plant-based recipes, this is a reliable foundation to return to again and again.
And if you make them, I’d genuinely love to know how they turn out for you.