Delicate and tasty gluten free shortbread cookies dipped in chocolate!
Please read the recipe notes before you start.
Preheat your oven to 350ºF
Line a baking sheet with parchment paper, and then add a large star tip (such as a 1M) to your piping bag.
Add the dairy free margarine (or softened butter if you prefer) and powdered sugar to a mixing bowl and beat until fully combined.
Add in the all purpose gluten free flour, baking powder and xanthan gum and mix well.
Add the mix to the piping bag and pipe out three inch long cookie fingers onto your lined baking sheet, spaced well apart.
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!
Let the cookies cool on the cookie sheet for a couple of minutes, then transfer to a wire rack.
Melt your chocolate either in the microwave or in a bowl over a pan of hot water.
Dip both ends of the cookie in the melted chocolate and leave to set on the wire rack.
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.
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