Double Chocolate and Vanilla Shortbread
Vanilla Shortbread
150g gluten free plain flour
1/2 tsp salt
50g caster sugar
125g gluten free, dairy free margarine
1 tsp vanilla essence (check it’s gluten free, otherwise use the seeds of a vanilla pod or just leave it out).
Chocolate Shortbread
125g gluten free plain flour
25g gluten free cocoa powder
1/2 tsp salt
50g caster sugar
125g gluten free, dairy free margarine
Filling
100g dark chocolate buttons or bar cut into tiny pieces
Same method for making each shortbread.
Preheat the oven to 150c.
To make the shortbread, sift together the flour salt and sugar (plus cocoa if making the chocolate shortbread or vanilla essence if making the vanilla shortbread). Rub in the margarine until the mixture combines, using your fingertips or the back of a wooden spoon. When the mixture is combined, knead lightly for 1 minute and place the shortbread dough in the fridge for 30 minutes.
Roll out the dough on greaseproof paper to make similar sized rectangles, about 1cm thick. Place the chocolate shortbread on top of the vanilla shortbread. Sprinkle the chocolate pieces evenly over the chocolate shortbread.
Carefully roll up the shortbread, like a Swiss roll, as tightly as possible until it’s about an 8cm diameter sausage about 22cm long. Pinch each end of the shortbread to make sure the chocolate is contained.
Line a baking tray with greaseproof paper. Using a very sharp knife, cut 1cm thick slices and place the biscuits on the baking tray, with even spacing. Don’t worry if you have the pat the biscuits into better shape – these biscuits are very home-made and not delicate or fussy.
Cook for 25 minutes or until the biscuits turn golden (which doesn’t always happen with gluten free flour, so don’t leave them in the oven for more than 30 minutes.) Take the biscuits out and leave to cool or you’ll burn your mouth! These biscuits keep well.