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+ servings

Chocolate-Nut Shortbread

Marla Hingley
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings 36

Ingredients
  

  • 1 lb butter
  • 3 cups GFC Flour Blend for Baking
  • tsp xanthan gum
  • Pinch salt
  • 1 cup icing sugar
  • 1 cup GF chocolate chips
  • 1 cup walnuts or pecans/hazelnuts, toasted & chopped

Instructions
 

  • Cream the butter and the icing sugar together until light and fluffy.
  • Add the flour, xanthan gum and salt. Mix thoroughly. Stir in the chocolate and nuts.
  • Press dough into a greased pie plate (or line it with parchment) and bake for about 20-25 minutes at 350ºF.
  • When cool, cut into wedges.

Notes

-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.
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