Gluten Free Shortbread with a Chocolate Drizzle
This gluten free version of this classic cookie is so good that no one will notice the difference. It's perfect on its own, or with a cup of tea and a book.
Shortbread
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Course: Dessert
Cuisine: American, Irish & UK
Keyword: Baking, Chocolate, Gluten-Free, Vegetarian
Servings: 24 servings
Calories: 129kcal
Author: adapted from King Arthur Flour

Ingredients

  • 16 tablespoons unsalted butter (227g/2 sticks, at room temperature)
  • 1 cup confectioners' sugar (4 oz/113g. Sifted)
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 8 ½ ounces gluten free baking flour (240g, approximately 1 ½ cups)
  • ¼ teaspoon xanthan gum (don't use this if it's already in the gluten free baking flour )
  • 2 oz chocolate chips

Instructions

  • Preheat the oven to 300°
  • Lightly grease two 9″ round or 8″ square cake pans. Line the bottom of the pans with wax paper, and spray the paper, too
  • With an electric mixer, beat together the butter, sugar, salt, and extracts until it’s well combined
  • If you're using the xanthan gum, whisk this together with the gluten free baking flour. If not, go to the next step
  • Beat in the gluten free baking flour. The mixture may seem a little dry at first; keep beating until a stiff dough forms. If necessary, add up to 1 tablespoon of water to bring the dough together
  • Divide the dough in half (if you have a scale, each half will weigh about 10.5 oz/300g), and press each half into each of the prepared pans, smoothing the surface with your fingers or a mini rolling pin
  • Bake the shortbread until it’s a light golden brown across the top and a around the edges, about 20-25 minutes. Do not over-bake, as they'll probably break apart when you take them out of the pan
  • Remove the shortbread from the oven and turn it out of the pans and onto a clean work surface. Remove the wax paper from the bottom of the shortbread. You can wait a few minutes before removing it from the pans, but it must still be warm
  • Immediately cut the shortbread while it’s warm; if you wait until it’s cool, it will crumble. Using a pizza wheel or sharp knife, cut each round into 12 wedges. Transfer the shortbread wedges to a rack to cool
  • When the shortbread has cooled, keep it on the cooling rack. Place the chocolate pieces into a small stainless steel bowl, over a saucepan of water. Bring this to a simmer. The chocolate will melt in a few minutes. Using a fork dipped in the chocolate, drizzle it over the shortbread, in any pattern that you’d like. Cool this completely (it will just take minutes) before serving
  • Store shortbread, well wrapped, for up to a week

Notes

Makes 24 wedge shaped cookies
Nutrition Facts
Gluten Free Shortbread with a Chocolate Drizzle
Serving Size
 
24 g
Amount per Serving
Calories
129
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
20
mg
7
%
Sodium
 
26
mg
1
%
Potassium
 
10
mg
0
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
1
g
2
%
Vitamin A
 
233
IU
5
%
Calcium
 
10
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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