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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


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


  • 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!!!
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