These very moreish lemon and ginger shortbread cookies are drizzled with dark chocolate and are gluten-free and naturally sweetened. I first saw this flavour combination in one of my favourite stores own brand chocolates and am now obsessed. The shortbread can also be made dairy free by using coconut oil instead of the butter.
Gluten Free Lemon, Ginger and Dark Chocolate Shortbread
- 115g Unsalted butter, melted or 105g Coconut oil melted
- 80g Maple Syrup
- 65g Almond Flour
- 110g Brown Rice Flour
- 85g Corn Flour
- 1/4 tsp salt
- Zest of 1 lemon
- 1 flat tsp ground ginger
- 1 tsp vanilla extract
- 150g dark chocolate
Combine the butter, maple syrup, almond flour, brown rice flour and corn flour, salt, lemon, ginger, and vanilla in a blender and blend until a dough has formed.
Divide the dough onto a large piece of greaseproof paper.
Shape dough into a log. Wrap into the greaseproof paper. Twist each end and put into the fridge for 2 hours.
Just before baking, preheat oven to180 degrees C, Gas Mark 4.
Remove dough from the fridge and cut log into ¼-inch slices.
Place slices about 2 inches apart onto a lined oven tray.
Bake for 10-12 minutes, or until edges are lightly browned.
Allow to cool on the tray for 15 – 20 minutes before removing onto a wire rack.
Melt chocolate by pouring some water into a pot. Add chocolate to a large bowl making sure the base is not touching the water.
Bring the water to a simmer and allow the chocolate to melt.
Drizzle the melted chocolate over the shortbread.