Chocolate Chunk Shortbread
12 slices
Gluten-free butter shortbread studded with chocolate, pressed into a tin and baked until golden.
| prepPreheat oven to 170°C / 340°F | |||||
| prepLine a rectangular baking tin with baking paper | |||||
| 250 g gluten-free plain flour | Rub flour, sugar, salt & xanthan gum with cold butter until breadcrumbs | Stir in chocolate | Transfer to tin, press firmly, chill | Sprinkle with extra sugar, bake 170°C / 340°F until golden | Cool completely in tin, cut into 12 slices |
| 75 g caster sugar | |||||
| 1/4 teaspoon xanthan gum (omit if your flour blend already contains this) | |||||
| Pinch of sea salt (optional) | |||||
| 175 g dairy-free butter block, cold and cubed | |||||
| 150 g dairy-free chocolate buttons | |||||
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