Espresso and cranberry shortbread

This is a gorgeous, gluten-free snack to have any time of the day. I love the way shortbread just melts in the mouth!

  • 25 mins cooking
  • Makes 15 piece
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  • 200 gram butter, very soft
  • 1 cup (about 110g) icing sugar
  • 1 teaspoon vanilla essence
  • 2 teaspoon fine-ground espresso
  • pinch salt
  • 1 1/2 cup gluten-free flour
  • 3 tablespoon (heaped tbsp) cornflour
  • 1/2 cup dried cranberries, chopped


  • 1
    Preheat oven to 160°C.
  • 2
    In the bowl of a food processor, beat the butter and icing sugar until the mixture is very smooth.
  • 3
    Add the vanilla, espresso and salt, then pulse to combine.
  • 4
    Add the flours, pulsing only until it disappears into the dough (don’t overwork the dough once the flour is incorporated).
  • 5
    Put mixture into a bowl and work in the cranberries, either with your hands or a sturdy rubber spatula.
  • 6
    Transfer the soft, sticky dough to a sheet of baking paper dusted with flour.
  • 7
    Lightly dust the top of the dough, patting down slightly, and cover with another sheet of baking paper.
  • 8
    Using a light touch and short, quick strokes, roll out the dough with a rolling pin, turning occasionally to achieve a square or rectangle about 1cm thick.
  • 9
    Remove the top piece of baking paper and refrigerate the dough for 10-15 minutes if it feels too delicate to handle.
  • 10
    Transfer the dough on the baking paper to a baking tray. Cut into 15-20 squares, easing each square away from the other so there are some gaps between each.
  • 11
    Prick the tops with a fork, gently pushing the tines through until they hit the baking paper.
  • 12
    Bake in the middle of the oven for 20-25 minutes. The shortbread will still be pale but not doughy and it may have coloured a bit around the edges. Transfer to a rack to cool.


Gluten-free flours containing rice flour are ideal for making shortbread as they produce a finely textured shortbread that melts in the mouth.

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