I cut the recipe for these Dutch shortcake biscuits (dipped in chocolate!) out of the food section in The Telegraph a while ago. The recipe grabbed me, and I knew that eventually I would rustle up a gluten free version and if all went well, I would then share the recipe with you. So here it is.
I’ve made these gluten free Dutch shortcake biscuits twice now, and have been chuffed to bits with how good they are and how simple they are to make too. On both occasions, these chocolate dipped, melt in your mouth biscuits, were swiftly polished off by me and my dedicated taste testers!
Ingredients (makes 8-10)
150g unsalted butter, softened
1 teaspoon *vanilla extract
Pinch of salt
40g icing sugar
175g gluten free plain flour
1 level teaspoon xanthan gum (if the flour already contains Xanthan gum only add ½ teaspoon)
2 tablespoons whole milk
100g *dark or milk chocolate, melted (I used Cadbury’s buttons – UK packs are currently gluten free)
Very lightly grease and line a large baking tray.
Preheat the oven to 180C/350F/Gas 5/160C Fan.
Using an electric whisk or stand mixer beat the butter, vanilla extract, and salt until it becomes nice and smooth.
Sift the gluten free flour, icing sugar, cornflour and xanthan gum into another bowl and briefly mix to blend all the ingredients.
Add the flour mixture to the butter and gently stir to bring all the ingredients together.
Pour in the milk and mix well. You’re looking for a soft piping consistency that will hold its shape once piped.
Fill a large piping bag (fitted with a star nozzle) with the shortcake mixture.
The original recipe suggests you pipe ‘s’ shaped swirls onto the prepared baking tray. The first time I made them I unsuccessfully did ‘s’ shape swirls, so for my second attempt I did more of a random squiggle that measured approx 3 x 1.5 inch. I was much happier with how this batch looked.
Slip the baking tray into the oven and bake for 10-15 minutes until the shortcake is a light golden brown.
Remove from the oven and leave biscuits on the tray to cool completely.
To decorate; melt the chocolate in a heatproof bowl over a pan of simmering water.
Once the chocolate has melted, grab a dry cloth, and carefully lift the bowl from the pan. Dip the biscuits halfway in the melted chocolate and place on a tray lined with baking paper.
Pop them in the fridge or cool spot to set.
Recipe notes and suggestions:
The gluten free Dutch shortcake biscuits are best stored in an airtight container. I’ve not yet tested out how long they will keep for, as on both occasions the biscuits were eaten within 24hrs!
This shortcake recipe could be used to make Viennese whirls. Instead of piping a squiggle, pipe a swirly circle. Once the shortcake biscuits are cold, sandwich together with raspberry or strawberry jam and buttercream. Finish with a little dusting of icing sugar.
I’ve got a video over on YouTube of me rustling up a batch of these Dutch shortcake biscuits. Love you to check it out when you get chance. Click here to watch when the time is right for you. And for more tempting biscuit and cookie recipes from me, click here.
*Check this product to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.