These melt in your mouth shortbread are now one of my boy’s favourite biscuits! They have a lovely light texture with a hint of vanilla and just enough chocolate to make them even more delicious.
I was flicking through some books a few weeks ago looking for some inspiration, when I came upon this recipe. My first attempt was okay, but they needed less potato starch and longer in the oven, as they were a bit on the soft side and very delicate. So after a few more attempts, I finally have the ratios right.
Even though these biscuits are piped, you don’t have to have expert piping skills. You just need to hold the piping bag firmly and apply even pressure. My piping skills are definitely not the greatest, and some of my fingers are a little on the wonky side, but that doesn’t matter. It’s how they taste which is the all important factor.
To make life easier for myself, I rule lines on the parchment to give me a guide while I’m piping. With all that being said, these are very easy to make and once you get the hang of piping, you’ll be making these all the time.
Recipe Update: This recipe now includes ounce and cup measurements. To make the conversions easier I have increased the white rice flour by 4 grams, the potato starch by 3 grams, and the butter by 6 grams, and I decreased the brown rice flour by 1 gram. By increasing the butter slightly, the biscuit dough was a little softer, so I was able to make a few more biscuits.
For contrast I decided to pipe a few rosettes this time. While the biscuits were baking, I added the raspberry jam to a small saucepan and brought it to the boil, before taking it off the heat. I have found by bringing the jam to the boil, helps it to set thicker once cooled. Then I strain the jam through a sieve, to remove the seeds, and allowed it to cool completely. Once the rosette biscuits are completely cool, pair similar shaped biscuits together, now add approximately ½ teaspoon to a slightly heaped ½ teaspoon of the jam to the middle of one biscuit, before gently sandwich the two together.
For accurate cup measurements, I sift the potato starch and icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Makes Approximately 16-20 Fingers
64g (2.3 ounces or ½ cup) superfine white rice flour
59g (2.1 ounces or ⅓ cup plus 1 tablespoon) superfine brown rice flour
33g (1.1 ounces or 3 tablespoons) potato starch
¼ teaspoon (1.25ml) xanthan gum
126g (4.4 ounces or ½ cup plus 1 tablespoon) gluten and dairy free butter
50g (1.8 ounces or ⅓ cup) pure icing sugar
2 teaspoons (10ml) pure vanilla extract
1 large egg, at room temperature, lightly beaten
80g- 100g (2.8 – 3.5 ounces) dark chocolate of your choice
Preheat the oven to 160C. Rule 16x 8cm lines with a 4½cm gap in between on parchment. I have found the best result is to press quite firmly with a lead pencil, to create a dark line, and then turn the parchment upside down and place it on the tray.
Sift the flours and the xanthan gum together, then set aside.
Using an electric beater, cream the butter, icing sugar and vanilla together until light and fluffy. Gradually add in the egg, beating well after each addition.
Next, stir in the flour to create soft and pliable dough and then spoon the mixture into a piping bag fitted with a 1cm star nozzle.
Using firm and even pressure on the piping bag, pipe close to the lines marked on the parchment.
Bake for approximately 15-17 minutes, until they are slightly golden in colour. Allow them to cool on the trays for a couple of minutes, before transferring them to a wire rack to cool completely.
You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place a glass bowl over the top (making sure the base of the bowl doesn’t touch the water). Once the water has boiled turn it off and add the chocolate to the bowl, stirring frequently until melted.
I then poured the melted chocolate into a very small ceramic jug, to make the dipping easier. Rip off a sheet of parchment and place it on the bench top. Then dip one end of each biscuit into the chocolate,
I very gently (with little pressure) dragged the back of the biscuit up the side of the jug to remove any excess, so when you place it on the parchment, you won’t have excess chocolate oozing away from the biscuit. That way they’ll be nice and neat.
Allow the chocolate to set completely, to speed up this process you can pop them in the refrigerator. Store the biscuits in a single layer in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8