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Scottish Shortbread, Gluten-Free

Russ Hules

"This is a variation of the traditional shortbread recipe to make it gluten-free."
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42 m servings 387 cals
Original recipe yields 10 servings (20 cookies)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
  3. Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
  4. Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
  5. Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.


  • Cook's Note:
  • Dough can also be pressed it into an 8-inch square pan, then cut it into squares (about 1-inch x2-inch) after baking.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 387 calories; 28.1 g fat; 30.1 g carbohydrates; 6 g protein; 49 mg cholesterol; 91 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Quite a nice recipe. This particular mix of flours works perfectly for a true shortbread texture. When mixing this up, the spices seem like they will be overpowering but it is not so. The outcom...

I have not tried it, and it sounds tasty, but traditional Scottish shortbread does not have any of the spices this recipe calls for. I understand the change in flours, due to being gluten-free, ...