My gluten free chocolate chunk shortbread recipe was inspired by the Starbucks version that I can NEVER eat. Mine's dairy free too!
Course Snack
Cook Time 25 minutesminutes
Ingredients
250ghard margarine, room temp(I use Stork Baking Block but you can use butter if you're not dairy free too)
110ggolden caster sugar
360g gluten free plain flour
1/4tspxanthan gum
200gdairy free chocolate chips
Instructions
Preheat your oven to 170C Fan.
Beat together your hard margarine and sugar until smooth. I use my Kitchen Aid standing mixer for this but you could also use a hand whisk.
Add in your 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. Using a knife, cut out a 'wobbly triangle shape'!!! I made myself a little card template and cut around it so they were all similar size.
Keep cutting out your shapes and place them on a prepared baking sheet. Keep rolling your dough out and cutting it out until all the dough has been used up.
Place your baking sheet into the fridge to chill for 15 - 30 minutes.
Bake in the oven for about 20-25 minutes until they start to turn slightly golden.
Remove from the oven and leave to cool for a while on the baking sheet before transferring to a cooling rack. Enjoy!
Notes
You might like to dip them half in melted chocolate too and leave them to set!