I have been in a bit of a baking frenzy at the moment. I’m a huge sweet-tooth and since my fiancé has had to stop eating gluten, I have desperately been trying to find replacement recipes for some of his favourite food goodies. This shortbread recipe can be adapted for your personal preference so if you don’t fancy chocolate chips, want to try out some nuts or completely go without etc.. go for it!
250g of gluten-free flour
150g of butter
90g of caster sugar
pinch of salt
200g of milk chocolate chips (more of less depending on your preference)
1 tsp of vanilla
Line a baking tray with baking parchment and pre-heat the oven to 180°C. In a large bowl, combine sifted flour and salt.
Add cubed butter and with your hands, rub together the ingredients. Add sugar, vanilla and chocolate chips (or your choice of dry extras). Mix well until all ingredients have combined and created a dough texture.
On a large kitchen surface or chopping board, sprinkle flour. Place dough onto the floured surface and roll out to an even thickness. Use a cookie cutter to cut out desired dough shapes and place onto the baking tray. Spread out evenly.
Bake for 10-15 minutes and place onto a cooling rack once they are cooked. One cooled, enjoy and tuck in!