Preheat your oven to 160C Fan / 180C. Prepare a large baking sheet with some parchment paper.

Beat together your softened butter 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 crimped cutter (cm) to cut out the wreath shape and a small circular cutter to cut out the middle (I just used the bottom of a piping nozzle). Lift each of your wreaths 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.

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 wreath and dip them into the chocolate on the top side, push it in so it covers the edges too. Sprinkle your decorations on top of the melted chocolate however you like! 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!