Gluten free chocolate and pistachio shortbread

Recipe

175g butter

75g caster sugar

150g rice flour

100g ground almonds 

75g chocolate chips or chopped chocolate

25g chopped pistachios

Method

1. Preheat the oven to 180c/gas mark 4

2.Cream the butter and sugar until light and fluffy, (I use a free standing mixer with the paddle attachment but you use whichever method you prefer)

3. Add the rice flour, ground almonds and mix until combined, then add in the chopped pistachios and chopped chocolate.

4. Shape into a cylindrical log roughly 5cm in diameter and wrap up in greaseproof paper ( It will be a little sticky but don't worry it will firm up) 

5. Place in the fridge for about an hour. You can skip this part but the dough will need to be rolled into balls and flattened into discs as is a sticky mix at this stage. I do also sometimes leave the dough overnight and make them the next day even. 

6. After about an hour unwrap and slice into round discs that are about 1cm thickness, don't worry if it crumbles slightly just squidge it together and shape into a round disc again, you can use some rice flour if a little sticky still) place them on several baking sheets that have been lined with baking parchment spacing far enough apart to allow for spreading.

7. Bake for about 10-15 minutes until golden. (you may need to rotate the trays half way through depending on your oven)

8. Once cooked leave on the baking sheets to firm up before moving to a wire rack to cool.

9. Store in an airtight container 

Variation;

1.You can half dip these or drizzle them in melted chocolate and sprinkle with more chopped pistachios for an extra special treat. 

2. You could leave out the pistachios and just add chocolate chips or chopped chocolate

3. You could swap the pistachios and chocolate for anything you desire