by Collette White | 12 November, 2018

Good Morning friends, Happy Monday! I hope this finds you all well. I created this Shortbread recipe over four years ago now and every year it is a massive hit at Christmas time, I try and remind myself that Shortbread is just as delicious at other times of the year too! ha ha!  It’s gluten free, dairy free and nut free, it has only a few ingredients and is super easy to make. I hope you love it as much as my family does!


 ½ cup coconut oil

½ cup icing sugar

1 cup rice flour

½ cup quinoa or tapioca flour



Preheat oven to 170c and line a large baking tray with baking paper.

Place coconut oil and icing sugar into a medium bowl and mix well.

Add both flours and mix well with a spoon.

Turn mixture out onto a non stick mat or a lightly floured surface and knead mixture extremely well (2-3 minutes) The longer you do it the less crumbly it will become and the oil will warm with the heat of your hands and make the mixture more manageable.

Roll out onto a lightly floured surface and cut into shapes using a cookie cutter. As shortbread  mixture is quite delicate I used a small flat knife to lift the shapes up whilst the cookie cutter was still on, and transferred this onto the baking paper tray.

Bake in the preheated oven for 8 minutes or until slightly golden, be careful not to burn them!

Makes approx 24 stars



  • add 1 heaped tspn of both ginger and cinnamon and ½ tspn nutmeg to the mixture at the same time as the flour for something slightly different yet delicious!
  • depending on the temperature of the day and your coconut oil, you may need to add a tiny bit more coconut oil to the mixture. I need to in Winter! 


Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,