Chocolate-Lovers’ Shortbread Sticks Recipe

Ingredients

• 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

• 2 (1.4-ounce, or 40-g) Enjoy Life boom CHOCO boom dark chocolate bars
• 1 teaspoon (0.3 g) Spectrum Organic Shortening

1. Preheat oven to 350°F (180°C, or gas mark 4).
To Make the Shortbread
2. 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.
3. 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.
To Make the Chocolate Topping
4. 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.