Gluten free chocolate dipped shortbread recipe – just in time for Valentine’s Day! Plus, if your Valentine is vegan, dairy free or low FODMAP, then good news… they can actually eat these!
My gluten free chocolate dipped shortbread recipe is the perfect Valentine’s Day treat! Plus, you’ll only need 5 ingredients for the shortbread and some chocolate to melt/freeze dried raspberry pieces to decorate them. Simple!
So yeah – if you’re looking to bake to impress this Valentine’s day, my gluten free chocolate dipped shortbread recipe is the perfect way to go! I mean, a batch of those alongside those three magical words every person longs to hear will definitely make this a Valentine’s day to remember.
(those three magical words being: ‘they’re gluten free’ ?)
And the great thing is that you don’t need to be an expert to whip up a batch! The shortbread only needs 5 ingredients – then you’ll just need some chocolate to melt and some freeze-dried raspberries to scatter. Simple!
Oh and don’t forget to grab a heart-shaped biscuit cutter as well. I bought mine from Amazon but you can usually find them in supermarkets around Valentine’s day just as easily.
But what do they taste like?! Each heart-shaped biscuit is insanely buttery (yes, even if you make them dairy free), crumbly and packed with tons of chunky chocolate chips. Then, half of each biscuit is coated in a thick layer of milk chocolate and sweet/sharp freeze-dried raspberries.
It’s the ultimate, indulgent, chocolatey treat that you’d never believe was gluten free. You can make them as big or as tiny as you like – check out the photos above and below to see the two different sizes of cutters I used.
Just bear in mind that if you make smaller biscuits, they won’t take as long to cook! If you want to make this recipe dairy free, simply use dairy free chocolate and choc chips, as well as using Stork hard margarine instead of butter. Easy! That makes it vegan too.
Oh and if you’re totally not into Valentine’s day, here’s a biscuit I made especially for you… ??
Ok so here’s everything you’ll need to make this recipe. It’s only 7 ingredients in total, so you can definitely pull this off. You got this!
Ingredients for my gluten free chocolate-dipped shortbread recipe
- 250g butter (or dairy free alternative – ideally a hard baking block like Stork), softened
- 110g caster sugar
- 360g gluten free plain flour
- 1/4 tsp xanthan gum
- 150g milk chocolate chips (dairy free if necessary)
- 200g milk chocolate (dairy free if necessary)
- freeze dried raspberry pieces (can find these in the baking aisle of supermarkets)
And here’s the step-by-step on how to make them. If you want a more condensed version of the recipe, keep scrolling until you see the recipe card below…
1. Preheat your oven to 160C Fan / 180C. I always say this as the first step for some reason, but actually, you can do this later, at the same time as step 6.
Oh and don’t forget to prepare a large baking sheet with some parchment paper. Just cut a piece that fits the tray and lay it on it – simple.
2. Beat together your softened butter (or dairy free alternative – like Stork hard margarine baking block) and sugar until smooth. I use my Kitchen Aid standing mixer for this but you could also use an electric hand whisk.
3. Add in your gluten free flour and xanthan gum to the mix and keep mixing until it comes together. Shortbread is quite crumbly by nature, so I’d defo advise against leaving xanthan gum out of this recipe.
4. Add in your chocolate chips and mix in evenly.
5. They’re now ready to roll! Lightly flour a surface and roll out your dough to 1 cm thick. I tend to do this with portions of the dough – not the whole lump all at once.
Use a heart cutter to cut out the shape (my cutter was around 5cm wide but use whatever size heart you like! If you don’t have a heart cutter, make a template and cut around it with a sharp knife).
Once cut, lift each of your hearts gently onto the baking tray. Keep doing this until you’ve used up all your dough – you might need a couple of large baking sheets.
6. Place your baking sheet into the fridge to chill for about 30 minutes. Chilling the dough will reduce the likelihood of any spreading in the oven – don’t skip this step!!
7. Bake in the oven for about 25 minutes until they start to turn slightly golden (the smaller your hearts, the less time they will need btw).
8. Remove from the oven and leave to cool for a while on the baking sheet before transferring to a cooling rack. Be careful as they can be quite delicate!
9. Melt your chocolate in a bowl and then allow to cool for a few minutes.
10. Take each shortbread heart and dip half of them them into the chocolate. Sprinkle your freeze dried raspberries (or whatever decorations you like) on top of the melted chocolate.
Place back on a backing sheet as they need to set in the fridge.
11. Leave to set in the fridge and then they’re ready to eat! Enjoy!
Gluten Free Chocolate Dipped Shortbread Hearts Recipe
Equipment
Ingredients
- 250 g butter or dairy free alternative – ideally a hard baking block like Stork, softened
- 110 g caster sugar
- 360 g gluten free plain flour
- 1/4 tsp xanthan gum
- 150 g milk chocolate chips dairy free if necessary
- 200 g milk chocolate dairy free if necessary
- freeze dried raspberry pieces can find these in the baking aisle of supermarkets
Instructions
- Preheat your oven to 160C Fan / 180C. Prepare a large baking sheet with some parchment paper.
- Beat together your softened butter (or dairy free alternative) and sugar until smooth. I use my Kitchen Aid standing mixer for this but you could also use a hand whisk.
- Add in flour and xanthan gum to your mix until it comes together.
- Add in your chocolate chips and mix in evenly.
- Lightly flour a surface and roll out your dough to 1 cm thick. I tend to do this in sections, not all at once. Use a heart cutter to cut out the shape (my cutter was quite large but use whatever size heart you like! If you don't have a heart cutter, make a template and cut around it with a sharp knife). Lift each of your hearts gently onto the baking tray. Keep doing this until you've used up all your dough - you might need a couple of large baking sheets.
- Place your baking sheet into the fridge to chill for about 30 minutes. Chilling the dough will reduce the likelihood of any spreading in the oven.
- Bake in the oven for about 25 minutes until they start to turn slightly golden (the smaller your hearts the less time they will need).
- Remove from the oven and leave to cool for a while on the baking sheet before transferring to a cooling rack.
- Melt your chocolate in a bowl and then allow to cool for a few minutes.
- Take each shortbread heart and dip half of them them into the chocolate. Sprinkle your freeze dried raspberries (or whatever decorations you like) on top of the melted chocolate. Place back on a backing sheet as they need to set in the fridge.
- Leave to set in the fridge and then they're ready to eat! Enjoy!
Nutrition
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
