Gluten Free Vegan Shortbread With Cardamom, Chocolate & Mincemeat

Gluten-free, Egg-free, Nut-free, Soya-free (can be dairy-free)

5 from 6 votes

Servings - 12

Author Vicki Montague - The Free From Fairy

7 oz Free From Fairy plain gluten-free flour - (6 oz if using butter)
2 oz coconut oil - softened OR 4oz softened butter to replace the coconut oil and dairy free spread
2 oz dairy free spread
2 oz sugar
5 cardamom pods - seeds removed and crushed
2-3 tbsp mincemeat - my clementine one was particularly good in these, but if low FODMAP use my low FODMAP mincemeat
20 g dark chocolate chips - check ingredients

Combine the coconut oil and margarine (or softened butter) with the sugar, beating until it becomes smooth (I do this by hand but you could use a machine)
Add the flour and ground cardamom and combine until you have a dough (I do this by hand). If you are making this dairy-free you will need to chill the dough for about 30 minutes or until it is firm enough to roll
Flour a large piece of baking parchment and roll the dough (with a floured rolling pin) out into a rectangle, about 20cm long by 15cm wide, making sure not to roll it too thin and checking all the time that you can still move it on the surface! Watch the video of me making pastry if you are not sure what I am talking about here!
Spread the mincemeat onto the rectangle leaving about 1inch on the longest sides with nothing on
Sprinkle on the chocolate chips and roll gently along the length of the dough (using the paper to help you) leaving you with a long 'sausage roll' shape, pressing the edges together to seal
Using a sharp knife, cut the roll into pieces approx. 1inch thick. You will get about 11
Place on a greased baking tray and cook in a pre-heated oven at 200 degrees (180 degree for a fan oven) for 10-15 minutes until golden.
Leave to cool on the baking tray

Nutrition facts should be used as a guide only.