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
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.