The chocolate-covered shortbread sticks are tasty cookies made gluten-free and lactose-free. I made a dough with rice flour and vegetable oil, then shaped them into sticks and baked them; once cooled, I covered them in chocolate. These shortbread sticks are crumbly and delightful, and you can cover them with the chocolate you prefer to make the whole family happy!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 40 Pieces
- Cooking methods: Oven
Ingredients
- 2 cups rice flour
- 1 egg
- 7 tablespoons sunflower seed oil
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Half packet baking powder
- 7 oz chocolate
Preparation
To make the chocolate-covered shortbread sticks, pour the flour and baking powder into a bowl (or stand mixer), then add the sugar and vanilla extract. Pour in the oil and start mixing.
Continue mixing, add the egg, mix it into the dough, and knead until a homogeneous dough is obtained.
Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes.
With your hands, take portions of the dough and form sticks 2-3 inches long.
Transfer the cookies onto a baking sheet lined with parchment paper, bake in a preheated (fan) oven at 350°F for about 10 minutes, or until they begin to turn golden.
Once baked, remove them from the oven and let them cool. Meanwhile, melt the chocolate in a double boiler.
Dip the shortbread sticks in the melted chocolate, then place them on parchment paper and let them set. Enjoy!
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