Shortbread biscuits with a chocolate sour cream filling

You can use coconut cream, cream in place of the sour cream or leave them plain

Ingredients

125 g butter

 1/4 cup maple syrup

2 teaspoons pure vanilla extract

1 ½ cups gluten free plain flour

1 tsp baking powder

For Choc Chip Cookies:

100 g  dark chocolate chips or chocolate chopped roughly

Method

Preheat the oven to 170 c and line a large baking tray with baking paper or a silicon baking mat.

With an electric mixer, beat the butter/maple syrup, and vanilla extract until well combined and creamy looking.

Sift the flour and baking powder into the mixture, and use a wooden spoon to combine well.

If making Choc Chip Cookies, mix in the chopped chocolate now.

Use hands to form into a dough.

Shape tablespoon sized balls of the dough on the lined trays. Use a fork to flatten the balls to about 1cm thick.

Bake for about 15 minutes until lightly golden.

Cool completely before storing in an air tight container. As a filling melt 80g dark chocolate and then add 2 tbsp sour cream, add a little sour cream at a time. Put a heaped tsp on each biscuit and sandwich together like a melting moment.