Gluten Free Chocolate Shortbread
Indulgently chocolaty, these gluten free shortbread use just 4 pantry ingredients and are really easy to make. They’ll become an easy go-to bake that can easily be adapted to reflect the seasons such as added spice for Christmas or zesty orange for a fresh summer flavour. Wheat-free, suitable for Coeliacs, this recipe is suitable for low FODMAP diets. To learn how to make it dairy free or vegan, head to our frequently asked questions section below.Jump to Recipe
Homemade Gluten Free Biscuits vs Shop Bought Alternatives
There are lots of great ready-made gluten free products available on the supermarket shelves. But, they can include extra, hidden ingredients to improve their shelf life.
It’s for this reason that I much prefer making everything from scratch – you know exactly what you’re eating. OK, it is more time consuming but this recipe for gluten free chocolate shortbread can easily be mixed, chilled, baked and on the cooling tray in under an hour.
And, if you make a double batch, you can freeze half for a later date.
Frequently asked questions about our Gluten Free Chocolate Shortbread Recipe
Before we get onto the recipe, here are some questions we’ve been asked about our recipe for Gluten Free Chocolate Shortbread.
Does the Gluten Free Chocolate Shortbread have the same texture as ‘regular’ shortbread?
The chocolate gluten free shortbread are delicate, rich and indulgent. As gluten free flour is used, it’s a ‘short’ eat – so expect a few crumbs.
Can I make this gluten free chocolate shortbread recipe suitable for vegan diets?
This gluten free chocolate shortbread recipe can be adapted to make it suitable for both gluten free and vegan diets. Simply swap the butter for a plant-based block butter alternative – you can normally find something suitable in the free from sections at supermarkets.
Is this gluten free chocolate shortbread recipe suitable for a low-FODMAP diet?
This gluten free chocolate shortbread is suitable for a low-FODMAP diet. Butter can be readily enjoyed and gluten free flour is used. During elimination stage, you can enjoy one shortbread biscuit which are a welcome accompaniment to a cup of coffee or Earl Grey Tea.
This is a great gluten free chocolate shortbread recipe for coeliacs or anyone following a restrictive diet like low-FODMAP.
How many biscuits does this recipe for Gluten Free Chocolate Shortbread make?
This mix will make around 10 – 12 biscuits.
How long will it take me to make this recipe for Gluten Free Chocolate Shortbread?
As there are only 4 store-cupboard ingredients in this recipe for Gluten Free Chocolate Shortbread there shouldn’t be a need to make a hasty dash to the shops to find an elusive component part. By the time you’ve weighed out the ingredients, made the mix, chilled, rolled and baked, you can have the shortbreads cooling on a wire rack within the hour.
How long will the gluten free chocolate shortbread keep?
They’ll keep for anything up to 5 days but make sure you keep them in an airtight container.
Can this recipe for gluten free chocolate shortbread be frozen?
Yes! Making a double batch will be really convenient – just defrost before eating (should take around an hour at room temperature).
Can I make the Gluten Free Chocolate Shortbread recipe a bit more special?
This Gluten Free Chocolate Shortbread recipe works well on it’s own as a standard chocolate gluten free shortbread. It can also be enhanced with added ingredients to pimp up the flavours. You can make the gluten free shortbread recipe seasonal so if you’ve got guests coming round for a Christmas cup of coffee, make a chocolate spiced version. Similarly in the summer then Chocolate Orange or Cherry & Chocolate may be good options.
To make things really interesting, why not add chilli to just one biscuit to play ‘chilli roulette’?
Here are some ideas of how to adapt the Gluten Free Chocolate Shortbread recipe:
- Chocolate Orange – Add in the grated zest of an orange.
- Cherry & Chocolate – Add a dozen chopped glace, maraschino or kirsch soaked cherries (well drained)
- Chocolate Chilli – Add a pinch of chilli flakes
- Spicy Chocolate – Add in 1/2 tsp of cinnamon and 1/4 tsp chilli powder
- Chocolate Ginger – Add a teaspoon of ground ginger
- Chocolate Chip – swap out the cocoa powder with chocolate chips and an additional 25g of flour
- Chocolate Dipped – submerge half of the shortbread in a bowl of high quality dark chocolate (at least 70%) for an additional hit of chocolate.
Gluten Free Chocolate Shortbread
- 100 g Unsalted Butter
- 50 g Caster Sugar
- 25 g Cocoa Powder
- 140 g Gluten Free Plain Flour
- In a large bowl, mix together the butter and sugar until light and creamy.
- Sift the flour and cocoa powder into the bowl and mix well. If it seems a little dry, add a splash of milk. Similarly if the mix looks a little wet, add a tiny bit more flour.
- Bring the shortbread together in the bowl and chill in the fridge for 10 minutes.
- Meanwhile, preheat the oven to 180°C and line a couple of baking trays with baking paper.
- Remove from the fridge and roll into small balls.
- Spread the balls out on the baking tray and place in the centre of the oven to bake.
- After 5 minutes, remove from the oven and press down to flatten into shortbread.Place back in the oven and bake for a further 5 – 7 minutes.
- Once the shortbread are baked, remove from the oven and leave to cool on the tray for a few minutes and then transfer to a wire cooling rack.
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