Who likes shortbread? We like shortbread!
… and we’re pretty sure you do, too! Perfect for pairing with tea, coffee and hot chocolate, these homemade shortbread bars are baked with mini chocolate chips for an extra dash of sweetness. Plus, they’re great for sharing since they’re free of common allergens, including gluten, eggs and dairy (simply opt for vegan-friendly margarine). Serve for dessert or at a post-holiday brunch!
Makes approximately 46 shortbread bars
Ingredients
3 sticks butter or vegan margarine, room temperature
1 cup sifted powdered sugar
2 tsp. pure vanilla extract
3-1/2 cup Vitacost Gluten-Free Baking Flour
1 tsp. sea salt
1-1/2 cup Enjoy Life Semi-Sweet Mini Chips
Directions
1. Preheat oven 300 degrees F. Line 9×13 baking sheet with parchment paper.
2. Using stand mixer or hand mixer, mix butter or margarine and powdered sugar until light and fluffy. Add vanilla and continue to mix.
3. In separate bowl, whisk gluten-free flour and sea salt. Pour into butter mixture and mix for 1-2 minutes, until well blended. Add chocolate chips and mix to combine.
4. Scoop dough into pan. Using damp fingertips, spread evenly. Use small knife to gently score into 3 long rows with 12 shortbread in each row.
5. Bake 50-60 minutes until just barely golden brown. Use paring knife to cut through where you scored the dough. Note: Do not wait until shortbreads cool or else you won’t be able to cut through easily and smoothly.
6. Store in sealed container and enjoy for up to one week.