Chocolate-Nut Shortbread
Author: Marla Hingley
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
  • 1 lb butter
  • 3 cups GFC Flour Blend for Baking
  • 1½ tsp xanthan gum
  • Pinch salt
  • 1 cup icing sugar
  • 1 cup GF chocolate chips
  • 1 cup walnuts (or pecans/hazelnuts), toasted & chopped
  1. Cream the butter and the icing sugar together until light and fluffy.
  2. Add the flour, xanthan gum and salt. Mix thoroughly. Stir in the chocolate and nuts.
  3. Press dough into a greased pie plate (or line it with parchment) and bake for about 20-25 minutes at 350ºF.
  4. When cool, cut into wedges.
-To toast nuts, place in a dry skillet over med-high heat for about 8 minutes or until they start to turn golden (shake pan frequently). Allow to cool before chopping/adding to recipe.
-For smaller portions, divide dough in half and use 2 pans for thinner shortbread wedges.
Recipe by Gluten Free Club at