Gluten Free Chocolate Chip Shortbread Recipe
This gluten free chocolate chip shortbread recipe is an easy, egg-free recipe. Buttery, melt-in-the-mouth shortbread with giant chocolate chunks! Makes approximately 8 large, round shortbreads (using a 3.5-inch cutter).
Servings: 8 cookies
Ingredients
- 100 g caster sugar
- 200 g unsalted butter (softened)
- 350 g plain gluten free flour (I use FREEE by Dove's Farm)
- 0.25 tsp xanthan gum (Omit if your flour blend contains this)
- 125 g jumbo milk chocolate chips
Instructions
- Line two large baking trays with baking paper and set to one side. Add the sugar and softened butter to a bowl and beat with a wooden spoon (or electric mixer) until combined.
- Stir the gluten free flour and xanthan gum together then add to the butter and sugar mix. Pour in the jumbo chocolate chips. Using a wooden spoon, stir the mixture until it starts to clump together. Once the mixture starts to form more of a dough, use your hands to bring it together into a ball.
- Roll the mixture to around 1.5cm thick (you may find it easier to roll between two sheets of clingfilm - see notes if your dough is very sticky) and cut out round shapes using a 3.5-inch cutter. Lay the shapes on the lined baking trays, allowing around 3-4cm between them. Keep re-rolling the dough until you have cut out all of your shapes.
- Once you have cut out all your shapes, place the baking trays in the fridge to cool for at least 30 minutes. This step is VERY important to stop the shortbread biscuits spreading in the oven.
- When the dough has been chilling for 30 minutes, heat the oven to 180C / Fan 160C / Gas Mark 4. Pop the trays in the oven, straight from the fridge, and bake for 15 minutes until the shortbread starts to go lightly golden - you don't want them to go too dark as they are quite a pale bake.
- Remove the trays from the oven and place on a cooling rack for at least 15-20 minutes BEFORE removing the shortbread from the trays. They need to firm up before you try to move them, otherwise they will break.
Notes
- Top Tip: If the dough is very sticky (for example you're making these on a warm day) then pop the ball of dough in the fridge for around 20 minutes to chill and firm up a little before rolling.
- Smaller Cutter? I used a 3.5-inch cookie cutter but if you use a smaller one (or a different shape) you may need to adjust the cooking times. Keep an eye on the shortbreads in the oven and remove them when they start to go lightly golden.
- Storage: These shortbread cookies will keep in an airtight container at room temperature for up to a week, or can be frozen.
- Cup Measurements: Hit ‘US Customary’ if you want cup measurements instead of metric, though I always recommend using scales for my recipes.
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Chocolate Chip Shortbread recipe and love it. It really helps support my website! Thank you xx
Nutrition
Serving: 1g | Calories: 471kcal | Carbohydrates: 55g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 16mg | Fiber: 2g | Sugar: 21g
