Chocolate Chunk Shortbread is always the first cookie eaten from the tray at our annual shop party. Once people taste this decadent shortbread, created by Phipps Desserts in Toronto and shared with readers in the original Canadian Living Holiday Baking Issue in 1995, they always come back to it because they know it will satisfy their craving for something sweet…. And why not with chocolate and butter in such a perfect combination?
I have used a few pounds of butter experimenting with alternative flour combinations in my attempt to achieve the same buttery delight of my favourite Christmas shortbreads this year. When I went back for a second and Cliff didn’t care if he was eating my gluten-free version even when there was a container of the original ones in the freezer I thought I was ready to share this recipe with you. I am considering mixing this combination of flours together to use in all my shortbread type recipes but have run short of time to continue with the experiments right now.
I have included the original adaptation of Chocolate Chunk Shortbread using wheat flour and the gluten-free version. Notice I saved the time toasting the flour in the GF recipe. I think the subtle flavour and texture qualitites this achieved are already there because of the diversity of the flours and starches combined to replace the wheat. I will probably try toasting just the flour (not starch) portion of the gluten-free mix at some time in the future to see if it provides a worthwhile improvement to the cookie. Be sure to check in next year to see if I have tweaked it a little more.
Chocolate Chunk Shortbread – Gluten-free
1 cup butter, softened
2/3 cup fruit sugar
1 tsp vanilla or almond extract
1/4 cup almond flour*
2/3 cup white rice flour
1/3 cup brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot starch
1/4 cup tapioca starch
1 Tbsp potato flour
1 tsp xanthan gum
pinch of salt
4 ounces good quality GF milk chocolate, chopped*
- Beat butter with sugar until smooth, then add vanilla.
- Stir in almond flour.
- Sift both rice flours, sorghum flour arrowroot and tapioca starches, potato flour, xanthan gum and salt into butter mixture.
- Mix until smooth, then add chopped chocolate and continue beating until evenly distributed.
- Roll into 1 inch balls and place on baking sheet. I use my favourite 7/8 oz scoop, overfill it and divide that portion in half, rolling each half into a ball. This seems to keep me from making the balls too large. This is a very rich cookie and you can’t eat too much if you want to try anything else on the tray!
- You may press down lightly with your clean palm or floured glass bottom until about 3/8 inch thick..
- Bake at 300°F for 25 minutes.
Makes 3 dozen cookies
* If you do not keep almond flour use ground almonds mixed with rice flour in approximately equal proportions.
* I found a Hersheys Christmas milk chocolate bar that was delicious!