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My 5-Ingredient Gluten Free Chocolate Chunk Shortbread Recipe (dairy free, low FODMAP)

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 minutes

Ingredients

  • 250 g hard margarine, room temp (I use Stork Baking Block but you can use butter if you're not dairy free too)
  • 110 g golden caster sugar
  • 360 g gluten free plain flour
  • 1/4 tsp xanthan gum
  • 200 g dairy 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!