Ingredients
2 sticks 8 ounces unsalted butter, melted2 1/2 cups all purpose flour fluff up the flour before you scoop it into your measuring cup, and then gently level it off with your finger
1/2 cup oat flour
1/2 cup sugar
5 Tbsp cornstarch
1 cup bittersweet chocolate chips
Instructions
Set oven to 350FPut the flours, sugar, and cornstarch in a large mixing bowl Whisk to combine everything well.
Toss in the chocolate chips, and then pour in the butter, mixing as you pour. Stir the dough together until there is no more dry flour left. The dough will be crumbly, but will hold together when pressed.
Toss in the chocolate chips, and then pour in the butter, mixing as you pour. Stir the dough together until there is no more dry flour left. The dough will be crumbly, but will hold together when pressed.
Press the dough into a 9 inch round tart pan, with a removable bottom, there's no need to grease it. You can also use a regular round or square baking pan, 8 or 9 inches. Use your hands to flatten it out and get it as even as possible. I like to prick it all over with the tines of a fork.
Bake for about 22-25 minutes, until the shortbread is just getting a slight golden tinge around the very edge. Don't over bake.
Let the shortbread cool for about 20 minutes on a rack.
