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McKenzies Foods logo Recipe photo of Gluten-Free Chocolate Shortbread
Serves
30
pieces
Prep
35
mins
Cooking
20
mins
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Home » Recipes » Sweet & Savoury Baking » Biscuits & Slices » Gluten-Free Chocolate Shortbread

Gluten-Free Chocolate Shortbread

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Directions
Step 1

Preheat oven to 150C/130C fan-forced. Grease 2 large baking trays. Line with baking paper.

Step 2

Using an electric mixer, beat butter, caster sugar and vanilla until light and fluffy. Sift flours, cocoa and 1/4 cup icing sugar into a bowl. Gradually add flour mixture to butter mixture, beating until combined.

Step 3

Turn dough onto a lightly floured surface. Knead until just smooth. Roll out dough between 2 sheets of baking paper until 5mm thick. Using a 5cm cutter, cut 30 shapes from dough, re-rolling scraps. Place shapes, 2cm apart, on prepared trays. Refrigerate for 15 minutes or until firm.

Step 4

Bake for 18-20 minutes or until biscuits are just firm to touch, swapping position of trays halfway through cooking. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.

Step 5

Sift remaining icing sugar into a bowl. Add 1 tablespoon cold water. Stir until a smooth, spreadable paste forms, adding more water if necessary. Spoon icing into a snap-lock bag. Snip off 1 corner. Leaving a 5mm border around edges, pipe icing over biscuits to cover. Set aside for 20 minutes or until set.

Ingredients
  • 125g butter, softened
  • 1/4 cup caster sugar
  • 1/2 tsp vanilla bean paste
  • 2/3 cup gluten-free plain flour
  • 1/2 cup McKenzie's Rice Flour
  • 2 tbs cocoa powder
  • 1 3/4 cups icing sugar

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