Softest Short Bread

The best vegan gluten-free chocolate dipped shortbread. Wow. This melt in your mouth shortbread paired with smooth dark chocolate makes the perfect Christmas treat. It’s super easy and elegant.

If you would like you can substitute the gluten free all purpose for a wheat all purpose for a non gluten free version. I substitute vegan butter in most of my recipes, but this recipe you need the vegan butter to make the shortbread.

Have fun baking and enjoy your efforts.

Makes 12 cookies

Ingredients

1 cup all purpose gluten-free flour

1/2 cup coconut flour

1/2 cup almond meal

1/2 cup powdered sugar

3/4 cup vegan butter ( I use Earth Balance)

1 tsp Vanilla

1/2 tsp salt

1 cup dark chocolate

Directions:

1. Mix flours, sugar, and salt in a bowl.

2. Add cubes butter and vanilla.

3. Beat with a hand blender starting on slow and slowly speeding up until all the ingredients are combined. It will look like wet sand and hold together when you pinch it together.

4. Wrap in parchment paper into a log. Chill for thirty minutes in the fridge.

5. Preheat oven to 325F

6. Cut into 12 rounds/circles.

7. Bake for 10 to 15 minutes or until it is just staring to brown.

8. Melt chocolate in the microwave or over a bowl of warm water. Don’t overheat the chocolate or it won’t turn out shiny. Just let it slowly melt at a low temperature.

9. Dip cookies, chill, and enjoy!