Gluten free chocolate-dipped shortbread are a beautiful candy deal with and a straightforward 5-ingredient bake. A melt-in-the-mouth shortbread biscuit/cookie, enrobed in creamy chocolate.

Shortbread is very easy to make, though it took me a variety of testing to get the recipe proper! I used to be fed up of onerous or squeaky shortbread and actually needed a stunning shortbread-y biscuit model as a substitute. And for me, these actually hit the mark.

They’re actually beautiful plain and a fab fast bake to make (faster than working to the retailers for a packet of biscuits), however dipping them in chocolate simply makes them that bit extra particular.

These gluten free chocolate-dipped shortbread are the right deal with to share with guests they usually’d make a stunning home made present (particularly for Christmas). You possibly can bake them forward as they keep contemporary for a few days. Though I’d say they’re at their greatest on the day of baking, as with all contemporary baked items.

Can I Make a Dairy Free/Vegan Model?

Sure these are simply tailored as the bottom shortbread recipe is of course dairy free and vegan. You’ll merely want to make use of a plant primarily based chocolate as a substitute of the dairy chocolate, when coating the shortbread biscuits.

One thing like Nomo ought to work nicely, as my dairy free associates at all times inform me it’s wonderful for utilizing in baking and tastes nice.

Can I Use Butter As an alternative of Stork?

You possibly can, however with butter they have an inclination to unfold a bit extra, so count on a barely extra pancake-like end! Depart barely larger gaps between your cookies or give the cookie dough a bit of chill within the fridge (15-30 minutes) earlier than reducing and baking.

Troubleshooting – Why Have My Shortbread Biscuits Unfold?

If you happen to shortbread spreads throughout baking, your Stork was not chilled sufficient to start out with or you might be maybe working in a heat kitchen.

To keep away from this in future, strive chilling the shortbread (as soon as rolled out, reduce and positioned on baking tray) for quarter-hour earlier than they go into the oven. It will guarantee they’ve firmed up and they’re going to maintain their kind properly.

Gluten Free Chocolate-Dipped Shortbread Recipe

Okay, let’s crack on with the scrumptious recipe! As I’m certain your mouth is watering and you might be able to get baking.

Any questions while you’re making these gluten free chocolate-dipped shortbread, please do message me on social media (@myglutenfreeguide) or e mail me at laura@mygfguide.com. I’ll get again to you as quickly as I can.

If you happen to benefit from the recipe, please do go away a evaluate on the recipe card under. It makes a world of distinction to me :). And you can too share images of your own home creations in my Cooking Membership on Fb.

Thanks a lot! Laura xxx

Yield: Makes 12 cookies

Gluten Free Chocolate-Dipped Shortbread

Prep Time:
10 minutes

Cook dinner Time:
17 minutes

Further Time:
1 hour

Whole Time:
1 hour 27 minutes

Straightforward 5-ingredient gluten free shortbread dipped in luscious chocolate. Easy to make and simply made dairy free/vegan if wanted. One of the best little deal with to have with a cuppa.

Components

• 110g Stork baking unfold, chilled
• 110g plain gluten free flour mix (I used FREEE by Doves Farm)
• 50g cornflour
• 60g caster sugar, plus additional for dusting
• 200g chocolate (any of milk, darkish and white, you are able to do a 100g break up if you wish to use two varieties)

Directions

1. Preheat your oven to 160C (fan) and line a big baking tray with non-stick baking paper.
2. Combine the Stork and sugar collectively in a bowl till easy.
3. Sift the flour and cornflour into the bowl and stir till crumbly. Then combine and knead together with your hand till you have got a smooth, easy biscuit dough, which comes away from the edges of the bowl and types a ball.
4. Sprinkle a bit of sugar onto the baking paper on the tray and pop the ball of dough on high. Lay a bit of cling movie on high and roll out with a rolling pin, to round 5-7mm thick.
5. Use a biscuit cutter to chop rounds into the dough. Raise the surplus dough away from across the biscuit shapes and reform right into a ball. Transfer the biscuits utilizing a palette knife and prepare them for baking (they will not unfold a lot so do not want an enormous quantity of house left between them – see pictures under). Repeat with the dough till you’ve got used all of it up and have 12 biscuits able to bake.
6. Sprinkle all of the uncooked biscuits generously with caster sugar, then pop into the oven to bake for 16-18 minutes at 160C (fan).
7. As soon as baked, rigorously switch to a wire rack and permit to chill for no less than half-hour. Then time to dip them in chocolate!
8. I used two types of chocolate for mine, inserting 100g white chocolate in a single deep ramekin (make certain it is broad sufficient for cookie dipping), and 100g milk chocolate in a second. Darkish chocolate could be nice too. Soften the chocolate by microwaving in 30 second blasts (and resting for 1 minute and stirring inbetween every blast), till melted. I discovered 2-3 blasts labored for me.
9. Lay a non-stick silcone baking mat in your cooled baking tray, or some non-stick greaseproof paper. Dip every shortbread cookie within the chocolate, tipping the ramekin to coat both sides, then place the dipped cookie on the baking mat. Repeat till you’ve got dunked all 12. Then refridgerate for no less than half-hour, till the chocolate is about.
10. Take pleasure in on the day or baking or retailer in an hermetic container and they’re going to keep pretty for 2-3 days.

Notes

In case your shortbread unfold throughout baking, your Stork was not chilled sufficient to start out with or you might be maybe working in a heat kitchen.

To keep away from this in future, you can strive chilling the shortbread (as soon as rolled out, reduce and positioned on baking tray) for quarter-hour earlier than they go into the oven. It will guarantee they’ve firmed up and they’re going to maintain their kind properly.

For extra scrumptious gluten free bakes, why not strive a few of my different recipes:

Completely satisfied baking! Laura xxx