Chocolate Chunk Shortbread (gluten free, dairy free and vegan)
My 5 ingredient chocolate chunk shortbread are buttery and delicious, as well as being gluten free, dairy free and vegan! They are the perfect easy bake that everyone will enjoy. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
Which butter do you use for the cookies?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect shortbread texture.
Which dairy free chocolate do you use in the cookies?
Any dairy free chocolate will work for this recipe. For this particular recipe I used the Asda Free From Giant Chocolate Buttons.
Which gluten free flour do you use for the cookies?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking.
How long will they last?
They will last in an airtight container for up to 3 days however, are always best served on the day you make them.
Which baking tin do you use?
I use a 31cm by 21cm rectanglular baking tin.
Chocolate Chunk Shortbread
Ingredients
- 250 g gluten free plain flour
- 75 g caster sugar (plus extra for sprinkling)
- 175 g dairy free butter block (cold and cubed)
- 1/4 teaspoon xanthan gum
- 200 g dairy free chocolate
Instructions
- Pre heat your oven to 170C and line a rectangular baking tin with baking paper.
- Add your flour, sugar, cold cubed butter and xanthan gum to a large mixing bowl. Use your fingertips to rub the ingredients together until it looks like breadcrumbs. Stir in your chocolate.
- Transfer the mixture to your lined baking tin and press in using your fingers so its tightly packed. Place in the fridge for half an hour to chill.
- Remove from the fridge and sprinkle with more sugar. Bake in the oven for around half an hour, until starting to golden. Leave to cool completely in the tin before cutting.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice