Gluten-free chocolate chip shortbread

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I love flicking through recipe books, and cooking and baking is a real hobby of mine. Here’s a recipe for some gluten-free shortbread, which is incredibly easy to make and very scrummy! The polenta and ground almonds give it a more grainy texture, and with the added toasted almonds it tastes quite special. You wouldn’t be able to tell that it’s gluten-free and it also freezes well (raw or baked).

125g soft butter

160g polenta

125g brown sugar

120g ground almonds

40g plain flour (I use Dove’s farm gluten-free)

40g toasted and chopped almonds

1 egg

drop of vanilla essence

Dark chocolate chips

Preheat oven to 180C. Mix everything together and bake for 20 mins or until golden brown and firm to touch. Leave in the tin to cool completely.

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