Gluten Free Shortbread Cookies dipped in Chocolate

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The PERFECT Gluten Free Shortbread Cookie! It's delicious, vegan, easy and dipped in Chocolate! Contains no eggs, gluten, dairy, soy or nuts! | teabsicuit.org

My Gluten Free Shortbread Cookies are an adaptation from a Mary Berry recipe for Viennese Whirls, they are a classic British cookie that is really a sandwich of two soft shortbread type cookies with butter cream and jam filling in the middle, they are in my humble opinion, cookie perfection! I didn’t make the sandwich version this time, instead I’ve made finger shaped cookies and dipped them in chocolate.

Mary Berry is a well known British TV cook, she was one of the judges on the ‘Great British Bake Off’ which aired on PBS last year. Her baking recipes are legendary back home and although they are not gluten free that hasn’t stopped me buying some of her books and converting the recipes to gluten free for my family.

In this recipe the shortbread cookies are made with powdered sugar and all starch flours which gives them a really lovely soft, melt in your mouth texture. I’ve found that they do not keep well so I prefer to make them on the day that I plan to serve them. In my house there are usually sticky little fingers scrambling for them before the chocolate has had a chance to dry, so not many cookies make it to the next day! I always make my own gluten free all purpose flour  for baking as it’s cheaper and I get better results than I’ve had with most of the ready mixed flours, for this recipe though I used a mix of white rice flour and arrowroot. Any high starch flour mix should work, I would avoid using a flour mix that has the gum already added, it’s better to measure it out yourself. And as always I use a digital kitchen scale to weigh my ingredients, I find I  get consistent results  that way and rarely have a baking recipe fail. If you find you struggle with gluten free baking then I highly recommend buying a kitchen scale and weighing your ingredients.

I try to post easy recipes here that everyone can make, and this one is no exception. It’s also free from the top eight allergens so would be a great treat to make for someone you know with dairy, gluten, nut or egg allergies or intolerances. It’s also a perfect recipe to make with your kids, I baked some with my ten year old son son today, he really enjoyed making and eating them! There were a few casualties as we dipped the cookies into the chocolate, they are pretty soft and can break if you don’t handle them carefully, but nothing was wasted and he happily gobbled up the chocolate covered breakages.

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Gluten Free Shortbread Cookies dipped in Chocolate
 
Prep time
Cook time
Total time
 
A delicate and tasty shortbread cookie dipped in chocolate!
Author:
Recipe type: Dessert
Cuisine: British
Serves: 16
Ingredients
Instructions
  1. *READ NOTES FIRST!*
  2. preheat your oven to 350f
  3. line a baking sheet with parchment paper, and then add a large star tip (such as a 1M) to a piping bag.
  4. add the margarine and sugar to a mixing bowl and beat until combined.
  5. add in the flour, baking powder and xanthan gum and mix well.
  6. Add the mix to the piping bag and pipe out three inch long fingers onto your lined baking sheet, spaced well apart.
  7. bake for ten to fifteen minutes until a pale golden color. Keep a close watch on them as they can go from cooked to burned in only a minute or two!
  8. Let them cool on the cookie sheet for a couple of minutes, then transfer to a wire rack.
  9. The cookies are very soft and fragile, so be careful not to break them!
  10. melt your chocolate either in the microwave or in a bowl over a pan of hot water.
  11. dip both ends of the cookie in the melted chocolate and leave to set on the wire rack.
Notes
1.You will need a baking sheet, and a piping bag with a large star tip. I used a Wilton 1M tip.

2. I have used a mix of 75% white rice flour and 25% arrowroot sometimes (because that's what I had in my pantry) with good results, but really any AP flour blend should work.

3. I bake by weight as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend regardless of how you scoop it. All the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.

4. I recognise that most Americans are used to the cup method which is why I also include those measurements,but they may not give you the most accurate results. If you are a keen gluten free baker I would encourage you to invest in a scale, you can get one for only $10 - $15.

5.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.

6. If you can, avoid buying flour with gums already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.

The PERFECT Gluten Free Shortbread Cookie! It's delicious, vegan, easy and dipped in Chocolate! Contains no eggs, gluten, dairy, soy or nuts! | teabiscuit.org
The PERFECT Gluten Free Shortbread Cookie! It's delicious, vegan, easy and dipped in Chocolate! Contains no eggs, gluten, dairy, soy or nuts! | teabiscuit.org
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Sheena Strain

Living gluten free needn’t be daunting! As a Celiac, and a mom to a Celiac child, I want to show you how to cook delicious, easy,weeknight, gluten free meals for your family, and how to successfully navigate your gluten free life!
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Comments

  1. says

    I love arrowroot cookies – I grew up eating them in the Philippines. I love that you dipped them in chocolate too – it adds extra yum! Pinned, too.

  2. says

    These are so cute and such lovely treats to snack on. I love that you give such detailed descriptions. I feel confident that I could duplicate this recipe successfully. Your gluten free tips are so helpful– now I know weighing with a scale is key to getting consistent good results. Thanks.

  3. Jean says

    Hi Sheena, looks like a great recipe. I’m going to try it but (maybe I missed it) how much white rice flour to how much arrowroot? I’m from Inverness, nice picture of the Castle on your site 🙂 I’ve been here in Canada for 32 years

    • says

      Hi Jean! Nice to meet a fellow Highlander 🙂 My parents live in Inverness now, we were there in the summer of 2014 and had a really lovely time. I’ve amended the recipe, basically I used half (55g) white rice and half (55g) arrowroot, but other starches such as corn in place of the arrowroot would probably work too, or just an all purpose gluten free flour blend.

  4. says

    Hi there! I whipped up a batch of these earlier. I used the 1m tip, and also piped some biscuits in the shape of roses. I liked the biscuits, but without the chocolate they would be extremely plain. Next time I’d like to try adding some zest and other flavours to them. Thanks for the recipe!

  5. Jenny says

    what dairy free margarine/butter do you use? I have not been able to find any for my daughter so we always use coconut oil.

    • says

      Hi Jenny! Earth Balance is the only margarine I’ve found that is suitable for baking, there may be others but I’m not aware of them. I know that Smart Balance (I think…) also has one dairy free variety, but it’s a low calorie type of thing and I doubt it would work for baking as the water content is probably too high. If you live out in a small town it may be hard to find, where we lived previously the Walmart and Kroger did not carry it for a long time, I had to travel to a larger town to stock up. It keeps for a long time so I would buy plenty if you find it.

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