White Chocolate Crumble Shortbreads

While doing my annual Bulk Barn stock up for Christmas baking, I happened across this amazing white chocolate candycane bark.  I figured it would be perfect to add to a simple shortbread recipe.  It's not your traditional cutout shortbread this time, its very quick and easy (also delicious).  

Just look at those hunks of white chocolate goodness!  

Shortbread Log

1 1/2 cups all purpose G free
1/4 cup cornstarch
1/2 tsp xanthan gum
1/8 tsp salt
1/2 cup coarsely chopped chocolate
1 cup (2 sticks) unsalted butter
1/2 cup icing sugar (you can find organic icing sugars at your local health food shop)

In a medium sized bowl, whisk all the dry ingredients (except sugar) until well incorporated.  In a separate bowl, beat together the butter and sugar until relatively smooth.  Gradually add in the flour mixture, mix well.  Chill the dough for at least 2 hours.

Roll the dough into a log about 2 1/2 inches wide and an inch tall, making sure it's pretty even the whole length through.  Cut into half inch disks down the entire length.  Don't worry if they don't look perfect, they will be plenty delicious enough to make up for it.

Bake on a parchment paper lined baking sheet at 325º for about 10 - 12 minutes, or until golden.  Let cool on the baking tray until the cookies are set enough to transfer to a wire baking rack.