Tuesday, March 19, 2013

The Gluten Free Shortbread Extravaganza!

On Wednesday I was caught off guard when the new Pope was chosen so quickly.  I'd known it could be that soon, but I hadn't come up with the super-cook treat I'd been planning on making for dinner the night he stepped out onto that balcony.

So, after the dancing and cheering and giggling, I went into the kitchen and looked around at what we had.  Rice flour.  Sugar.  Cream Cheese.  Vanilla.

And then inspiration hit.  A layered shortbread.  I would use the chocolate shortbread as the base.  Then I'd put the chocolate sauce from last week on top of that.  Above the chocolate sauce I would press a layer of my regular shortbread.  And to top it all off I created a vanilla cream cheese topping.  It might very well be the richest concoction I've ever come up with.

It's so tasty, but my advice is to only take a tiny piece because a little goes a long way, for even the sweetest sweet tooth (like me!  and the girls!).  And here are all the recipes I put together (plus one new recipe for the topping) in one place!

 Preheat the oven to 350 degrees and grease a medium to large sized baking pan.

First we'll make the Chocolate Shortbread layer:

1 cup semi sweet chocolate chips
2/3 cup confectioners sugar
1 ½ cups rice flour
½ cup butter, softened
½ tsp vanilla

Begin melting chocolate chips by placing the bowl containing chocolate chips over a bowl of boiling water until they were nearly melted.

Combine softened butter and sugar with a mixer (I use a handheld mixer).  Add vanilla and mix and then rice flour and mix well.   Lastly spoon the mostly melted chocolate chips into the mixture and mix completely.

Next pour the entire mixture into a baking pan... 

Next we'll make the chocolate filling:

½ bag semi sweet chocolate chips
1 can condensed milk
¼ cup of sugar 

Heat chocolate chips in a bowl over a heated bowl of water until they are nearly melted.  Add the condensed milk and sugar and stir.  Pour while still hot over the chocolate shortbread and spread quickly.  

Then the white shortbread layer:

3/4 cup confectioners sugar
1 ½ cups rice flour
½ cup butter, softened
½ tsp vanilla 

Combine softened butter and sugar with a mixer (I use a handheld mixer).  Add vanilla and mix and then rice flour and mix well.   

Next pour the entire mixture onto the chocolate layer and pat it in place.

Now for the topping!

1 package cream cheese
1/4 tsp vanilla
1/2 cup sugar
1 cup brown sugar
1/2 cup butter

Melt the butter on the stove top.  Add vanilla and brown sugar and mix.

After softening the cream cheese for a few minutes on the preheating stove top I whipped it with a handheld mixer and blended in the sugar.  Then I added the butter mixture and blended it well.  

Next gently spoon the topping onto the shortbread layer (this is the tricky part because the shortbread does stick to the cream cheese when your spreading, so I carefully pressed the cream cheese topping in place).

Back at 350 degrees for 17-20 minute (I watch for the white shortbread layer to begin to look a tiny bit golden).

I topped ours with a little cross of pink sprinkles for the special occasion and cut it into little squares to serve!  This recipe goes a long way and would be perfect for a party.  Enjoy!

Check out the other recipes, or join in the link up fun, over at New Recipe Tuesday on Lisa's blog!


  1. This looks amazing! Thanks so much for linking up with "Try a New Recipe Tuesday." I look forward to seeing whatever you able to share this week! Have a blessed Easter! God bless, Lisa

  2. So, I know this is like 3+ years after the post, have you ever tried this recipe with almond or coconut flour? I am finally going grain free and this looks so yummy but gotta figure out what works and what doesn't!


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