This gluten free, vegan shortbread roll is an ideal festive treat. A crisp, buttery-style biscuit filled with mincemeat, dark chocolate and warming cardamom makes a delicious seasonal combination.
It’s also a great way to use up any leftover mincemeat.
How do you make gluten free vegan shortbread?
Traditional shortbread uses wheat flour and butter, which makes it unsuitable for people with coeliac (celiac) disease or those following a vegan diet. This recipe was developed to make a shortbread-style biscuit that is both gluten free and vegan-friendly, so everyone can enjoy it.
To mimic the texture and richness of butter I use a combination of coconut oil and a dairy-free spread. If you are not avoiding dairy you can substitute softened butter instead of the coconut oil and spread for a slightly different flavour and texture.
For the flour I recommend a wholegrain gluten free plain multipurpose blend. A blend with a mix of rice, potato and starches works well to give structure and a tender crumb in shortbread-style bakes.
What mincemeat is suitable for vegans?
Many commercial mincemeats contain suet, which is animal derived and sometimes prepared with wheat flour. For a vegan and gluten free result, use a mincemeat that is specifically labelled vegan and gluten free, or make your own at home.
Several homemade mincemeat variations work beautifully in this recipe. Citrus-based mincemeats—such as clementine with a splash of liqueur—or fruit and almond-flavoured versions like pear and amaretto are both excellent choices. Choose a mincemeat with a texture you enjoy so it spreads easily across the pastry before rolling.
How do you roll out shortbread without it sticking?
Gluten free doughs can be softer and a little trickier to roll than wheat-based pastry. Work on a well-floured surface and use a sheet of baking parchment under the dough to help you move and lift it. A lightly floured rolling pin and frequent gentle lifting of the dough help prevent sticking. If your dough is very soft, chill it briefly until it firms up enough to handle.
How long will this recipe keep?
Store the cooled shortbread rolls in an airtight container at room temperature. They will keep well for several days and remain pleasant to eat.
These rolls are also freezer-friendly. Freeze the cooled pieces on a tray until firm, then transfer them to a sealed freezer bag. Stored this way they will keep for up to six months. Defrost at room temperature when ready to serve.
Other recipes you might like
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Mincemeat Shortbread -
Mincemeat Granola Slice -
Gluten Free Mince Pies with Frangipane Top
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Gluten Free Vegan Shortbread with Cardamom, Chocolate & Mincemeat
11 – 12
Vicki Montague – The Free From Fairy
Ingredients
- 7 oz Free From Fairy plain gluten-free flour (use 6 oz if substituting butter)
- 2 oz coconut oil, softened (or 4 oz softened butter if not dairy-free)
- 2 oz dairy-free spread
- 2 oz sugar
- 5 cardamom pods, seeds removed and crushed
- 2–3 tbsp mincemeat (choose a vegan, gluten-free variety or a homemade version)
- 20 g dark chocolate chips (check ingredients for allergens)
Instructions
- Combine the softened coconut oil and dairy-free spread (or softened butter) with the sugar. Beat by hand or use a mixer until smooth and well combined.
- Add the gluten free flour and the crushed cardamom seeds. Work the mixture until it forms a consistent dough. If the dough is very soft and you are making it dairy-free, chill it for about 30 minutes or until firm enough to roll.
- Lightly flour a large piece of baking parchment. Roll the dough, using a floured rolling pin, into a rectangle roughly 20 cm long by 15 cm wide. Keep the dough a little thick so it holds its shape and lift it occasionally to ensure it can move on the surface.
- Spread the mincemeat over the rectangle, leaving about 1 inch clear along the longest edges so the roll can be sealed.
- Scatter the dark chocolate chips evenly over the mincemeat. Using the parchment to help, roll the dough gently along its length into a long log, pressing the seam lightly to seal.
- With a sharp knife, slice the log into pieces about 1 inch thick. You should get approximately 11 pieces.
- Place the slices on a greased baking tray and bake in a preheated oven at 200°C (180°C fan) for 10–15 minutes, until golden at the edges.
- Allow the shortbread rolls to cool on the baking tray before transferring to a wire rack or storing in an airtight container.
Notes
Nutrition values are approximate and provided as a guide only. For allergy-sensitive diners, always check ingredient labels on store-bought products and opt for certified gluten-free and vegan brands where needed.