Shortbread (Low FODMAP/Gluten Free Option)

Instructions

• Preheat oven to approximately 180 degrees Celsius and line a round cake tin with baking paper.
• Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a handheld mixer at the ready.
• Beat the butter and sugar until smooth, then add flours and salt and continue to beat until the dough comes together.
• Press the dough into the prepared tin and smooth out with a small rolling pin or the bottom of a glass.
• Without cutting completely through, score the dough by cutting it into pieces, like you would a pizza. You can also mark the outer edge with the back of a spoon for a more dynamic finish.
• Place in the refrigerator for at least 30 minutes (up to 24 hours).
• Bake in the oven for approximately 20 minutes, or until the cookies are starting to brown and firm to the touch.
• Remove from the oven and set aside to cool completely.
• Once cool, cut the shortbread into pieces using the scored lines as a guide, then drizzle with chocolate.
• Place in the refrigerator until chocolate has set, then store in an airtight container at room temperature until ready to serve.