Gluten free chocolate chip shortbread

Now this bake is not only simple but very easily adjustable. You don’t have to use chocolate chips, you could use raisins, apricots or even raspberries – whatever you fancy!

For this bake you will need:

225g gluten free plain flour
100g Cornflour
200g of unsalted butter or soft margarine
125g caster sugar (and a bit extra for dusting)
1tsp vanilla extract
1tsp Xantham Gum
50g of plain chocolate chopped to make chips – or any other filling you prefer

Firstly set your oven to 180 degrees.
Mix your cornflour, plain flour and Xantham gum together then add the butter and combine until you have a breadcrumb like texture.
Next add your sugar and vanilla extract. You should have a dough like texture, if your mix is too dry add an egg yolk or a few spoons of milk.
Add your filling and roll into a ball and leave to chill and rest for 10 minutes.
Lightly dust your surface and rolling pin with flour and begin rolling your shortbread. I usually roll until i have a thickness of about 1cm but roll to whatever thickness you prefer. Use cutters to shape your biscuits and place then evenly spaced on a lined baking tray and bake for 15-20 minutes until slightly browned.
Leave to cool or be cheeky and have a warm one with a cup of tea!

I found this mixture made about 30 biscuits, but it all depends of how big you like your shortbread, obviously making fingers would result in more biscuits.

I am going to make some more today using currants rather than chocolate, i have also made lemon shortbread which is delicious and sharper than your regular sweet biscuit.

Biscuits are the thing i miss most about being a celiac. I have experimented with various recipes and this one using cornflour gives a much better texture and dunkable biscuit (which I LOVE!).

I hope this recipe is helpful to others, please let me know if you try this and what flavours you use.