The chocolate-covered shortbread sticks are tasty cookies made gluten-free and lactose-free. I made a shortbread with rice flour and vegetable oil, then formed them into sticks and baked them; once cooled, I covered them in chocolate. These shortbread sticks are crumbly and delightful, you can cover them with the chocolate you prefer and make the whole family happy!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven
Ingredients
- 2 cups rice flour
- 1 egg
- 7 tbsp sunflower seed oil
- 6.5 tbsp sugar
- 1 tsp vanilla extract
- Half packet baking powder
- 7 oz chocolate
Preparation
To make the chocolate-covered shortbread sticks, in a bowl (or a stand mixer) add the flour and baking powder, then combine the sugar and vanilla extract. Pour in the oil and start mixing.
Continue mixing and add the egg, blend it into the mixture and knead until you obtain a homogeneous dough.
Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes.
With your hands, take the dough and form sticks that are 2.5-3 inches long.
Transfer the cookies onto a baking sheet lined with parchment paper, bake in a preheated convection oven at 355°F for about 10 minutes, or until they start to turn golden.
Once baked, remove them from the oven and let them cool. Meanwhile, melt the chocolate in a bain-marie.
Dip the shortbread sticks in the melted chocolate, then place them on parchment paper and let them set. Enjoy!
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