Gluten Free Cinnamon Shortbread Stars with Chocolate Dip

These gorgeous gluten free shortbreads are buttery and full of flavour.

The ¾ tsp of cinnamon in the recipe might sound a pedantic measure but it works so well. Too much more and the cinnamon would be harsh.

These shortbreads on a rustic chopping board with a bowl piled high with chocolate dip is a lovely way to share. Using sugar you’ve stored with cinnamon sticks in a kilner jar adds depth of flavour.

Shortbread stars and chocolate dip on baking tray

Suitable for: gluten free

Makes: at least 30 little star shaped biscuits.

Ingredients for the shortbread 

160g butter, room temperature & cubed

170g ground almonds

140g polenta, coarse or fine

125g light muscovado sugar

50g finely chopped toasted almonds

3/4 tsp ground cinnamon

Spare polenta for dusting

Cinnamon shortbread stars and chocolate dip

Ingredients for the chocolate dip 

100g dark chocolate, melted

100g clotted cream

Brandy – a splash (optional)


Place all the shortbread ingredients in a food processor and blitz until a soft, pliable dough is formed. It’ll be a lovely rich caramel colour when combined.

Alternatively, place ingredients in a bowl and rub the butter into the dry ingredients. This will take a few minutes.

Cinnamon shortbread stars and mousse

Liberally dust a work surface and rolling pin with polenta. Roll your dough out to approx 1cm thickness and cut out your cookies, using whichever Christmas-shaped cutters you have to hand.

Place a piece of baking parchment on a baking sheet and pop the cookies on the baking parchment. Bake in a preheated oven at 150°C / 300°F / Gas 2 until lightly golden brown – approx 12 to 14 minutes.

Once out of the oven allow to cool for 10 minutes before transferring to a cooling rack.

To make the dip, melt the chocolate in the microwave in 30 second increments. Make sure to stir so it doesn’t catch and burn. Allow the chocolate to cool slightly and then stir in your clotted cream. You can glug in some brandy for seasonal va-va-vroom.

Alternatively you can sandwich your stars together with Nutella.

The cookie dough freezes well as do the baked biscuits.

These Gluten free Cinnamon Shortbread Stars can also be enjoyed with our delicious Vegan Chocolate Mousse.

Cinnamon shortbread stars and mousse

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