Salted butter chocolate chunk shortbread
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You can take the lassie out of Scotland, but you cannae take Scotland out the lassie. These are a proper treat. They’re not a “healthy” take on shortbread. They are simply a ‘free from’ take on it. Buttery, crisp and rich - perfect. The coconut sugar makes them darker in appearance than your typical Scottish shortbread, but it also gives them a beautiful depth of flavour.

 I hope you enjoy them. 

Love Holly x  

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Salted butter chocolate chunk shortbread (makes approx 15)

Author: Holly Anderson

Allergy info: gluten free, dairy free, refined sugar free, nut free, suitable for vegans.  


1 cup of dairy free butter + a generous pinch of good quality salt. Or lightly salted regular butter for a non vegan option. 

1/2 cup coconut sugar (ground in a nutribullet/blender until it’s fine like icing sugar)

1/4 cup coconut sugar

1 teaspoon vanilla extract

2 cups of all purpose gluten free flour  

1/2 cup of corn flour 

Approx 150g of your favourite chocolate chopped or broken into chunks. 

Maldon sea salt flakes  


Add the butter, salt, sugar and vanilla to a mixing bowl and beat with an electric whisk for a couple of minutes until beautifully combined. Add the flour and corn flour and stir until fully incorporated, then fold in the delicious chunks of chocolate. 

Take a large piece of greaseproof paper and spoon the mixture into the middle. Using your hands, gently press the mixture together into a long sausage shape then wrap tightly in the paper, twisting both ends in place.  

Let the shortbread dough rest in the freezer for 45 minutes, or in the fridge for a couple of hours.  

Line 2 baking trays with greaseproof paper and preheat the oven to 180°C.  

Take the shortbread out of the fridge or freezer and slice into rounds about 3cms thick. Lay them on the trays leaving space in between each biscuit (they won’t spread out much) and ever so slightly flatten them down. 

Pop the biscuits into the oven for 12 minutes then turn the oven temperature down to 150°C and allow them to bake for another 5 minutes or so in order to help them become lovely and crisp.  

Take them out of the oven, sprinkle with sea salt flakes and leave to cool for 10 minutes. Then transfer to a wire wrack and allow them to cool completely and crisp up, if you can wait.  

They will keep at room temperature in an airtight container for up to a week, but something tells me they won’t last that long.  


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