garland of cookies on blue background
Photography, Virginie Garnier; recipe, Coralie Ferreira

Chocolate Shortbread With White Chocolate Icing

Bake this delicious gluten-free shortbread recipe incognito throughout the rest of the year.

Making holiday ornaments out of cookies may not be unique, but taking those holiday cookie “ornaments” and turning them into a garland is something fun and different. It’s also surprisingly easy. All you need is holiday cookie cutters, some twine or ribbon to string the cookies along, and, of course a great recipe for holiday cookies! This recipe is a smart and delicious twist on the classic French sablé (shortbread) cookie. We’ve used cocoa and almond flour to create a light and delcious (and gluten-free) shortbread cookie.

To take this gluten-free chocolate shortbread recipe a step further, we’ve added white chocolate to the icing we’ll use to pipe the cookies. The intention here is to make the cookies look natural and rustic – we’re not looking for perfection! The overall aesthetic should have a Scandinavian christmas vibe. One last innovative tweak to the recipe: We’ve taken cocoa beans and ground them roughly (we used a tea towel folded over three cocoa beans, then used a small hammer to shatter the beans), and we sprinkled the results on the icing while it was still wet.


garland of cookies on blue background

Chocolate Shortbread Garland With White Chocolate Icing

Chocolate and hazelnut shortbread is baked in holiday shapes and then piped with white chocolate icing.
Prep Time 2 hours 15 minutes
Cook Time 8 minutes
Course cookies, Dessert
Cuisine French
Servings 12 cookies


  • cookie cutters of various shapes
  • 1 ribbon for the garland
  • 1 small parchment paper cone


  • 60 g soft butter
  • 55 g icing sugar
  • 1 egg
  • 155 g flour
  • 30 g cocoa powder
  • 20 g almond powder
  • 1 pinch fine Kosher salt
  • 3 cocoa beans optional


  • 150 g pastry fondant
  • 50 g white chocolate


  • In a bowl, mix the butter with the icing sugar. Add the egg, mix well, then add the flour, cocoa, ground almonds and fleur de sel, mix to form a ball. Roll it out on a baking sheet lined with parchment paper to a thickness of 1 cm and place in the refrigerator for 1 hour.
  • With cookie cutters, cut shortbread cookies, reserve the outlines. Form a small hole at the top of each shortbread with a small straw. Slide the plate in the fridge for another 1 hour.
  • Preheat the oven to 350 degrees. Bake the shortbread cookies for 8 to 10 minutes, watching closely, they should brown without colouring too much. Take them out of the oven and let them cool on a wire rack.
  • For the glaze: melt the chocolate in a double boiler over low heat. Heat the fondant in a saucepan over low heat or in the microwave with 1 tbsp. water. Whisk to smooth the icing, it should be fluid but covering. Off the heat, pour in the melted chocolate and stir to smooth. Pour into a cone with the end cut off and draw patterns on the biscuits according to your inspiration.
  • Crush the cocoa beans and sprinkle the parts of the shortbread that have a thick layer of icing to stick them. Leave to dry before threading the shortbread cookies delicately on a ribbon or pretty string to make a garland.
Keyword chocolate gingerbread, vegan christmas cookies


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