Gluten & Dairy Free Marri Honey Shortbread Biscuits by Pastry Chef Zoe

Gluten & Dairy Free Marri Honey Shortbread Biscuits


  • 350g   Gluten Free Plain Flour
  • 2g      Salt
  • 2g      Baking Powder
  • 2g      Bicarb
  • 60g    Light Brown Sugar
  • 120g  Marri Honey
  • 100g  Dairy Free Butter
  • 1x      Whole Egg
  • 1x      Yolk


  1. Mix all dry ingredients together.
  2. Then put everything into a mixer and slowly mix all ingredients until combined.
  3. Roll out between two piece of baking paper until approx 8mm thick.
  4. Then use a cookie cutter to cut the dough before spreading on a baking tray.
  5. Bake at 160 degrees for 5-10 minutes or until lightly golden.

This cookie dough can be frozen!


Check out more recipes from Zoe here.