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Gluten free biscuit recipe - Double Chocolate and Vanilla Shortbread

Published 22 January, 2007

Oh this gluten free biscuit recipe is as good as it's sounds! It's also dairy free and egg free, meaning it's also a vegan biscuit recipe. Unfortunately it's not low fat or sugar free, but you can't have everything can you! At first sight, this recipe looks like a major hassle, but it really isn't and is entirely worth the effort.

Vanilla Shortbread
150g gluten free plain flour
1/2 tsp salt
50g caster sugar
125g gluten free, dairy free margarine
1 tsp vanilla essence (check it's gluten free, otherwise use the seeds of a vanilla pod or just leave it out).

Chocolate Shortbread
125g gluten free plain flour
25g gluten free cocoa powder
1/2 tsp salt
50g caster sugar
125g gluten free, dairy free margarine

Filling
100g dark chocolate buttons or bar cut into tiny pieces

It's the same method for making each shortbread.

Preheat the oven to 150oC.

To make the shortbread, sift together the flour salt and sugar (plus cocoa if making the chocolate shortbread or vanilla essence if making the vanilla shortbread). Rub in the margarine until the mixture combines, using your fingertips or the back of a wooden spoon. When the mixture is combined, knead lightly for 1 minute and place the shortbread dough in the fridge for 30 minutes.

Roll out the dough on greaseproof paper to make similar sized rectangles, about 1cm thick. Place the chocolate shortbread on top of the vanilla shortbread. Sprinkle the chocolate pieces evenly over the chocolate shortbread.

Carefully roll up the shortbread, like a Swiss roll, as tightly as possible until it's about a 8cm diameter sausage about 22cm long. Pinch each end of the shortbread to make sure the chocolate is contained.

Line a baking tray with greaseproof paper. Using a very sharp knife, cut 1cm thick slices and place the biscuits on the baking tray, with even spacing. Don't worry if you have the pat the biscuits into better shape - these biscuits are very home-made and not delicate or fussy.

Cook for 25 minutes or until the biscuits turn golden (which doesn't always happen with gluten free flour, so don't leave them in the oven for more than 30 minutes.) Take the biscuits out and leave to cool or you'll burn your mouth! These biscuits keep well, but you'll eat them all before they have a chance to go off.

This gluten free biscuit recipe was a rather successful adaptation of one for regular flour. I wasn't convinced it was going to work but it worked a dream.

Top tip - if you prefer crispy biscuits, use a high percentage cornflour but if you prefer a softer biscuit, use some (say about a third) tapioca flour (which is naturally gluten free, but needs to come from a supplier that can guarantee it hasn't been contaminated.) Enjoy!

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