Gluten-Free Hazelnut Shortbread

When living a wheat or gluten-free lifestyle, biscuits and cookies are sometimes seen as an indulgence of the past. Yet that really does not have to be the case… Delicious and delicate, these shortbread are a real treat! Perfect with an afternoon cup of tea or equally as good with a blob of ice-cream and a handful of strawberries for a yummy after-dinner dessert.

Suitable for maintenance and level 1,

Health Bite: Hazelnuts are high in potassium, which is essential for the proper functioning of all the body’s cells and nervous system. They are also rich in vitamin E, which maintains healthy skin and immune system.


1/2 cup toasted, ground hazelnuts

1 cup ground almonds

1 cup brown rice flour (may also use white)

3 oz butter

1/2 cup unrefined sugar


Preheat oven to 180 ºC

In a medium pan on a low heat, melt sugar and butter together to combine

Meanwhile mix all dry ingredients together.

Once butter and sugar combined, allow to cool a little before mixing all ingredients together into a dough.

Line 2 trays with greaseproof paper.

Take small clumps of dough, roll into a ball then flatten into a disk and place on baking tray. Continue like this with the rest of the dough, ensuring gaps are kept between shortbread to allow them to spread during baking.

Pop into oven for 8 to 10 minutes, or just browning on edges.

Leave on baking trays for 10 minutes before carefully (the shortbread are quite delicate and crumbly) transferring to cooling rack.