Where to start with these bad boys! Buttery, rich and triply chocolatey - these are perfect for those cosy Sunday evenings with a cup of tea.
Unlike normal shortbread dough, this version wants to be slightly springy and oily to touch after it has been refrigerated. I really amped up the butter in these to make sure they stayed nice and moist. The butter also acts as binding agent because the cooking time is so short it doesn't really become runny.
To make shortbread fingers, use a 20cm square tin. If you want to make shortbread shapes, add more flour until the mixture is medium-firm to touch after refrigeration.
Triple Chocolate Shortbread
Makes 8 fingers
* 215g Gluten Free Plain Flour (needs to contain xantham gum)
* 100g granulated sugar
* 125g Stork Margarine or Pure Sunflower Spread
* 100g milk chocolate drops or dairy free alternative
* 50g plain chocolate or dairy free alternative
* 50g white chocolate or dairy free alternative
* Sift flour into a bowl and mix in the sugar, combining well
* Add the butter in small chunks
* Hand mix the ingredients together and knead well until there are no visible lumps of butter
* Gently fold in the chocolate chips
* Spread the mixture into a 20cm square tin, making sure it is evenly distributed
* Chill in the fridge for 20 minutes until mixture is slightly springy and leaves some butter on your finger
* Cut the mixture into 8 rectangles and place each one onto a lined baking tray. Make sure there is a good 1cm gap around the edge of each biscuit.
* Bake in a preheated oven at 150C/ Gas Mark 3, for 8-12 minutes, until golden on the outside and firm to touch
* Let cool and then drizzle with melted white and dark chocolate