Chocolate-Lovers’ Shortbread Sticks Recipe

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Enjoy life's cookies for everyone

  • Yield: 2 sticks


For Shortbread
  • ½ cup (100 g) Spectrum Organic Shortening
  • 1 cup (125 g) Bob’s Red Mill white rice flour
  • ½ cup (65 g) cornstarch (contains corn; can use tapioca or arrowroot starch instead)
  • ½ cup (60 g) powdered sugar
  • 0.12 teaspoon (0.6 g) baking powder
  • 0.12 teaspoon (0.8 g) salt
  • 1 teaspoon (5 ml) vanilla
  • ¼ cup (65 g) melted chocolate
For Chocolate Topping
  • 2 (1.4-ounce, or 40-g) Enjoy Life boom CHOCO boom dark chocolate bars
  • 1 teaspoon (0.3 g) Spectrum Organic Shortening
How to Make It
  1. Preheat oven to 350°F (180°C, or gas mark 4).
  2. To Make the Shortbread
  3. In a food processor, combine all shortbread ingredients and process for 1 minute. Use your hands to form dough into a rectangle. Cut dough into 1-inch (2.5-cm) sticks. Place each stick on a greased baking sheet.
  4. Bake for about 15 minutes, or until edges are golden; the centers should not be browned. Let sit for half an hour on baking sheet to cool.
  5. To Make the Chocolate Topping
  6. In a microwave-safe bowl, break the chocolate bars into tiny pieces. Microwave at 30-second intervals, stirring at every interval until melted and smooth. Stir in shortening. Cool slightly. Dip each shortbread stick halfway into the chocolate topping. Set on a foil-lined baking sheet and cool until chocolate hardens.

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