Gluten free chocolate-dipped shortbread are a wonderful sweet treat and an easy 5-ingredient bake. A melt-in-the-mouth shortbread biscuit/cookie, enrobed in creamy chocolate.
Shortbread is really easy to make, although it took me a lot of testing to get the recipe right! I was fed up of hard or squeaky shortbread and really wanted a lovely shortbread-y biscuit style instead. And for me, these really hit the mark.
They are really gorgeous plain and a fab quick bake to make (quicker than running to the shops for a packet of biscuits), but dipping them in chocolate just makes them that bit more special.
These gluten free chocolate-dipped shortbread are the perfect treat to share with visitors and they’d make a lovely homemade gift (especially for Christmas). You can bake them ahead as they stay fresh for a couple of days. Although I would say they are at their best on the day of baking, as with all fresh baked goods.
Can I Make a Dairy Free/Vegan Version?
Yes these are easily adapted as the base shortbread recipe is naturally dairy free and vegan. You’ll simply need to use a plant based chocolate instead of the dairy chocolate, when coating the shortbread biscuits.
Something like Nomo should work well, as my dairy free friends always tell me it’s excellent for using in baking and tastes great.
Can I Use Butter Instead of Stork?
You can, but with butter they tend to spread a bit more, so expect a slightly more pancake-like finish! Leave slightly bigger gaps between your cookies or give the cookie dough a little chill in the fridge (15-30 mins) before cutting and baking.
Troubleshooting – Why Have My Shortbread Biscuits Spread?
If you shortbread spreads during baking, your Stork was not chilled enough to start with or you are perhaps working in a warm kitchen.
To avoid this in future, try chilling the shortbread (once rolled out, cut and placed on baking tray) for 15 minutes before they go into the oven. This will ensure they have firmed up and they will hold their form nicely.
Gluten Free Chocolate-Dipped Shortbread Recipe
Okay, let’s crack on with the delicious recipe! As I am sure your mouth is watering and you are ready to get baking.
Any questions while you are making these gluten free chocolate-dipped shortbread, please do message me on social media (@myglutenfreeguide) or email me at firstname.lastname@example.org. I’ll get back to you as soon as I can.
If you enjoy the recipe, please do leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Thanks so much! Laura xxx
Easy 5-ingredient gluten free shortbread dipped in luscious chocolate. Simple to make and easily made dairy free/vegan if needed. The best little treat to have with a cuppa.
- 110g Stork baking spread, chilled
- 110g plain gluten free flour blend (I used FREEE by Doves Farm)
- 50g cornflour
- 60g caster sugar, plus extra for dusting
- 200g chocolate (any of milk, dark and white, you can do a 100g split if you want to use two varieties)
- Preheat your oven to 160C (fan) and line a large baking tray with non-stick baking paper.
- Mix the Stork and sugar together in a bowl until smooth.
- Sift the flour and cornflour into the bowl and stir until crumbly. Then mix and knead with your hand until you have a soft, smooth biscuit dough, which comes away from the sides of the bowl and forms a ball.
- Sprinkle a little sugar onto the baking paper on the tray and pop the ball of dough on top. Lay a piece of cling film on top and roll out with a rolling pin, to around 5-7mm thick.
- Use a biscuit cutter to cut rounds into the dough. Lift the excess dough away from around the biscuit shapes and reform into a ball. Move the biscuits using a palette knife and arrange them for baking (they won't spread much so don't need a huge amount of space left between them - see images below). Repeat with the dough until you've used it all up and have 12 biscuits ready to bake.
- Sprinkle all the raw biscuits generously with caster sugar, then pop into the oven to bake for 16-18 minutes at 160C (fan).
- Once baked, carefully transfer to a wire rack and allow to cool for at least 30 minutes. Then time to dip them in chocolate!
- I used two varieties of chocolate for mine, placing 100g white chocolate in one deep ramekin (make sure it's wide enough for cookie dipping), and 100g milk chocolate in a second. Dark chocolate would be great too. Melt the chocolate by microwaving in 30 second blasts (and resting for 1 minute and stirring inbetween each blast), until melted. I found 2-3 blasts worked for me.
- Lay a non-stick silcone baking mat on your cooled baking tray, or some non-stick greaseproof paper. Dip each shortbread cookie in the chocolate, tipping the ramekin to coat each side, then place the dipped cookie on the baking mat. Repeat until you've dunked all 12. Then refridgerate for at least 30 minutes, until the chocolate is set.
- Enjoy on the day or baking or store in an airtight container and they will stay lovely for 2-3 days.
If your shortbread spread during baking, your Stork was not chilled enough to start with or you are perhaps working in a warm kitchen.
To avoid this in future, you could try chilling the shortbread (once rolled out, cut and placed on baking tray) for 15 minutes before they go into the oven. This will ensure they have firmed up and they will hold their form nicely.
For more delicious gluten free bakes, why not try some of my other recipes:
Happy baking! Laura xxx