Gluten

I’ve made the shortbread part of this recipe several times (swapping out butter, which I can’t eat, for a vegan block-style fat) and it’s delicious and well received by everyone. My friend, who’s coeliac, asked for a second piece. I’ve also adapted the basic recipe to make chocolate chip shortbread, upping the vanilla a little and swapping lemon zest for small fragments of dark chocolate. Thanks for this brilliant recipe.