Gluten-free Butter Biscuits
Gluten-free butter biscuits are a crisp, buttery snack made with ground blanched almonds, rice flour and xanthan gum. The Thermomix grinds the almonds finely and brings the shortbread-style dough together in minutes. Ideal for coeliacs and anyone avoiding gluten who still wants a tender, melt-in-the-mouth biscuit with tea or coffee.
About this recipe
Gluten-free butter biscuits Thermomix TM7 are the answer for anyone searching for reliable gluten-free baking recipes that taste every bit as good as classic shortbread. Made with blanched almonds, rice flour, caster sugar and a pinch of xanthan gum, these biscuits deliver a crumbly, buttery texture that traditional gluten-free bakes often lack. The all-in-one kitchen machine does the heavy lifting: the almonds are ground to a fine, flour-like powder in seconds, the butter is melted with gentle heat control, and the dough comes together evenly without the risk of overmixing that makes gluten-free pastry tough. These biscuits suit countless occasions — an afternoon snack with coffee, a lunchbox treat for gluten-sensitive children, or a homemade gift during the festive season. Because every ingredient is weighed directly into the mixing bowl, there is no messy juggling of scales and bowls, making this dessert-style bake one of the simplest recipes in your TM7 repertoire.
Preparation tips
- Use room-temperature butter and eggs-free dough rested in the fridge for at least half an hour before rolling; chilled gluten-free dough with rice flour and xanthan gum rolls out far more cleanly and holds its biscuit shape.
- For an even finer crumb, grind the blanched almonds and rice flour together before adding the caster sugar; this distributes the xanthan gum uniformly and prevents gritty spots in the finished biscuits.
- Store the cooled butter biscuits in an airtight tin with a sheet of baking paper between layers; they stay crisp for up to a week and can be refreshed briefly in a warm oven if they soften.
Recipe variations
- Lactose-free version: replace the unsalted butter with a plant-based margarine or coconut oil block; the blanched almonds and rice flour already make the biscuits gluten-free, so this swap covers dairy-free guests too.
- Festive variation: add the finely grated zest of an unwaxed orange or a pinch of cinnamon to the caster sugar, then dip the cooled biscuits halfway in melted dark chocolate for an elegant Christmas biscuit-tin treat.
Thermomix TM7 Benefits
- Weigh the rice flour and caster sugar directly into the mixing bowl with the built-in scale for gram-precise gluten-free baking. [Precision Control]
- The TM7 grinds blanched almonds into a fine flour in seconds, giving the biscuits a tender crumb without grittiness. [Multi-Function]
- The Thermomix melts the unsalted butter gently with soft heat control, so the dough base never turns greasy or oily. [Precision Control]
- Thanks to the kneading function, the rice flour dough comes together evenly and the xanthan gum is fully incorporated hands-free. [Hands-Free]
- The TM7 mixes the sugar and ground almonds into a uniform mass in one bowl, cutting washing up to a single mixing bowl. [Multi-Function]
Ingredients
- blanched almonds
- rice flour
- unsalted butter
- caster sugar
- xanthan gum