• 100 g (3½ oz) butter, softened, plus extra for greasing
  • 50 g (2 oz) caster sugar
  • 100 g (3½ oz) rice flour
  • 100 g (3½ oz) cornflour
  • 50 g (2 oz) gluten-free plain dark chocolate drops or gluten-free plain dark chocolate, chopped
  • 50 g (2 oz) pistachio nuts, chopped
  • 75 g (3 oz) gluten-free plain dark chocolate, melted, to decorate

Grease a 28 x 18 cm (11 x 7 inch) baking tin.

Beat together the butter and sugar in a large bowl until light and fluffy. Stir in the flours, chocolate drops or chopped chocolate and pistachios until well combined.

Press the mixture into the prepared tin and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until golden.

Remove from the oven and mark into 12 triangles, then transfer to a wire rack to cool completely before removing from the tin. (It is sometimes easier to remove the shortbread from the tin once it has been chilled a little.) Drizzle with the melted chocolate. Leave to set, then separate into triangles.

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