Apple Shortbread

12 - 16 portions

  • Gluten free & vegan

for the Filling
25g dairy-free margarine
2 cooking apples
50 – 100g caster sugar
2 teaspoons cinnamon or mixed spice

for the Shortbread
375g dairy-free margarine
180g caster sugar
250g gluten-free plain flour
250g gluten-free oat flour or maize flour

for the Filling
Peel and slice the cooking apples.
Melt the dairy-free margarine in a saucepan and add the apple.
Cook until soft. Mix in the sugar and cinnamon. You may need to adjust the amount of sugar depending on how sweet the apple is.

for the Shortbread
Preheat oven to 180°c / 160°c fan oven / 350°f / gas mark 4.

Mix the sugar together with the dairy-free margarine until combined.

Mix in the gluten-free plain flour and gluten-free oat flour and bring together to form a dough.

Line an 12 inch x 8 inch brownie tin with greaseproof paper.
Press half of the dough into the bottom of the tin.
Bake for 15 minutes, leave to cool.

Cover the base with the apple mixture.

Place the remaining dough onto a piece of parchment paper which is bigger than the brownie tin.

Roll out the dough onto the parchment until it is the same size as the brownie tin and of an equal thickness.

Get somebody to help you. Each hold two corners of the parchment and turn over onto the apple mixture.

Manoeuvre into the right place, rub over the parchment with your hand to stick the shortbread to the apple, then peel off the paper.

Mark into portions and sprinkle caster sugar over the top.
Bake for 20 to 25 minutes, until golden brown. Leave to cool before slicing into portions.


Try adding different fruits or jams in place of the apple. My gluten-free mincemeat tastes really good in shortbread.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.