How to Make Your Own Gluten Free Starbucks Shortbread

18th August 2020
Blog post

My Gluten Free Starbucks Style Shortbread was born out of jealousy. I was walking down Brentwood high-street last week and a girl was sat outside Starbucks with her frapp and shortbread, loving life. Admittedly, I was mad. I wanted one. So, I went home and got in the kitchen!

I LOVE my shortbread recipe – its genuinely one of my favourite recipes on my website because its easy, absolutely delish and works perfectly every single time. So I’ve just made a few tweaks to turn it into a Starbucks shortbread recipe!

4 Ingredients

Super duper easy. Always think its worth reading this bit before you get cracking 🙂

  1. Flour – you can actually use self-raising or plain. Self-raising is my preference but doesn’t make a huge amount of difference.
  2. Stork Block of Butter – wouldn’t recommend anything else!!!!
    • Comes in a 250g foil block, NOT a tub – see pic below.
    • Costs about 80p. Sometimes comes in prettier packaging (it’s yellow with pink spots at the moment!!) but always says “biscuits and pastry” on the front.
    • It’s naturally dairy free too!!
  3. Caster Sugar – haven’t tried to swap this but would guess white granulated sugar would be fine too. Maybe even golden caster sugar – it might just result in a browner shortbread
  4. Chocolate chips – any will do! White, dark or milk!
gluten free starbucks style shortbread recipe

Gluten Free Starbucks Style Shortbread

Gluten Free Shortbread, just like Starbucks! A chunky shortbread triangle that is the perfect combination of buttery and crumbly, packed with chocolate chips. Heaven!!
Prep Time15 mins
Cook Time15 mins
Servings: 15 triangles depending how big you’d like them!
Course: baking, Dessert
Cuisine: American, english
Keyword: gluten free baking, gluten free dessert, gluten free shortbread

Ingredients

  • 230 grams Stork blocksee description in the "Ingredients" section of the blog post
  • 350 grams gluten free self-raising flourcan also use plain if that's what you've got in the cupboard
  • 110 grams caster sugar
  • 100-200 grams chocolate chipsdepending on how chocolately you'd like it!

Instructions

  • Cream the butter & sugar until smooth and fluffy.
    >I mix with an electric hand whisk for about 1 min. You could also use a wooden spoon but you'll have to really go for it!!
  • Sift in the flour & mix together until JUST combined. I use an electric whisk for this. Could easily use a wooden spoon here.
    >Don't worry if you haven't got a sieve – just tip it in 
    >"JUST combined" is when you cant see any more white from the flour and its just starting to clump together, like the picture.
  • Add your chocolate chips and stir through.
  • Use your hands to press the mix together into a few balls in the bowl. It will be crumbly but that's no problem!
  • Transfer to a big piece of cling film (pic hasn't got the chocolate chips but just wanted to show you what I meant!)
    >I find it easiest to transfer in a ball at a time, in a line. Don’t worry if its falling apart a little.
  • Push the balls together and wrap it up tightly. Put it in the fridge for at least an hour to firm up.
  • Pre-heat your oven to 175oC.Remove from the fridge, remove the cling film & take a lump of the dough.
    >It's easiest to do the next bit with about 1/2 of the dough at a time.
  • Dust your hands in flour. Make a round-ish ball with the dough in your hands – you can be quite heavy handed with it here, play with it like its playdough for 20 secs.
    Place the ball on a floured surface and use the palm of your hand to flatten slightly. Then bash with a rolling pin to flatten a little more
    >Bashing with the rolling pin helps to stop the shortbread dough from falling apart in the next step.
  • Add some flour to your rolling pin and roll out until its about 2cm thick. Cut out your shapes into rough triangles with a knife – don't worry about being neat! The Starbucks ones aren't!!
    >If you'd rolled too thin, don't worry just gather the dough together and start again! Add more flour to the rolling pin, work surfaces and your hands.
    >You won't be able to cut through a chocolate chip so the edges of your triangles might not be perfectly neat. Rough is fine! But equally, you can use your fingers to neaten them up a little if you'd like!
  • Place on a baking tray lined with baking paper, a few cm apart from each other. Place in the oven for 15 mins, until the edges are just browning.
  • Remove and leave ON THE TRAY until cool.
    WARNING: if you try to move them before they have cooled, they’ll probably crumble. Don't be tempted to push them around on the tray either!! Just leaaaave them!!!Eat!!!
Print Recipe
Want some more shortbread recipes?

Here’s some (all gluten free and dairy free options too):

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