Raspberry & Millet Shortbread


A friend was visiting from Scotland and bought me a packet of Dean's Raspberry and Oatmeal shortbread - they were absolutely delicious. This recipe is my gluten free version of those shortbread. 


175 g Bakers' Magic Gluten free flour

50 g Millet flakes (or buckwheat flakes)

50 g Frozen raspberries

175 g Butter (cold & chopped)

75 g Caster sugar



Turn oven on to 130 - 140 C. It is best to cook these shortbreads low & slow - the lower the slower.



Place all ingredients into the TM bowl.

Mix for 30 sec at speed 4.

Ensure ingredients resemble breadcrumbs.

Mix for an additional 30 sec at speed 4.

At this stage the mixture will resemble enormous breadcrumbs & will have started coming together as a ball of dough. 

Food Processor

Put all ingredients into the bowl & process until a dough forms.

Stand Mixer

Put all ingredients into the bowl. Mix on a medium speed until a dough forms. The millet flakes will be larger in the shortbread when they are made in a stand mixer. 

Rolling out the dough

Put the dough or empty the TM bowl on a sheet of baking paper. Bring it together with your hands. Knead the dough until it has a uniform consistency. The dough should be ready to roll out as the raspberries & butter were cold. 

Place dough between two sheets of baking paper. To ensure the shortbread is even in thickness follow this tip. Find four placements (dinner setting) place two of them on top of each other on either side of the dough (Two of my placemats are 8 mm high). The placemats can be on top of or underneath the pieces of baking paper. I find it easier to work with the dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the two top placemats. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the placemats, however, when the dough is the same thickness as the placemats it will. At this stage the dough should be all the same thickness. 

Cutting & Cooking

Gently lift off the top piece of baking paper, put it back down on the dough. Holding on to both sheets of baking paper on both sides of the dough gently flip the dough over. Lift off the top piece of baking paper - do not discard. 

Using a cutter of your choice cut out the shortbread and place them on a baking tray. For the Raspberry & Millet shortbreads pictured above I used a round cutter with a 48 mm diameter (~ 1 7/8 of an inch). When you have cut out as many shapes as possible bring the dough together and roll it out again between the two sheets of baking paper. Continue cutting out shapes in the newly rolled dough. If the dough is cold enough the shapes will still be easy to pick up & transfer to the baking tray. If not put the dough into the fridge for ~ 5 mins. Repeat until you can't cut out any more shapes.

The length of time required to bake the shortbread will depend on the size of the cutter you have used & your oven. The cutter I used (48 mm diameter) produced 26 shortbread that were ~ 19 - 20 g each. I baked these for 45 mins at 130 C turning the trays halfway through baking. I have baked the mixture at 140 C for less time however the biscuits start to colour, the shortbreads end up not as pink.

To test whether the shortbread are cooked take one off the baking tray (carefully) and place on a cooling rack. Break the shortbread in half, if the inside is a darker shade than the outside they need to be cooked for longer.

Allow the shortbread to cool before storing them in an airtight container.