Gluten-Free Chocolate Shortbread
Try chocolate shortbread variant with gluten-free flour.
1 cup unsalted butter, room temperature
1/2 cup sugar
2 ounces semisweet chocolate
1 teaspoon vanilla
1 cup rice flour
2/3 cup whole bean flour
1/3 cup cornstarch
1/3 cup cocoa powder, unsweetened
Preheat oven to 325F. Cream butter and sugar in a large bowl. Melt chocolate in microwave and stir it in. Combine flours in a separate bowl, then add cocoa. Add to butter mixture in three additions and stir until a soft dough forms. Refrigerate for approximately an hour.
Form dough into 1-inch balls, placing them 2 inches apart on an ungreased cookie sheet. Flatten dough with tines of a fork, pressing to approximately a 1/4-inch thickness. Bake for 15 minutes or until firm to the touch. Cool completely on a rack, and store in a wax paper-lined cookie tin. These cookies freeze well.
Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email: firstname.lastname@example.org