shortbread pudding balls
makes 16 | prep 30 mins (+ cooling & setting time) cooking 30 mins
150g (1 cup) plain flour 90g ( 12 ⁄ cup) rice flour 150g butter, chopped 80g ( 12 ⁄ cup) icing sugar mixture 1 tsp vanilla extract 200g dark chocolate melts Red, white and green sprinkles, to serve
1 Preheat the oven to 160°C/140°C fan-forced. Line a large baking tray with baking paper. 2 Process the flours, butter, sugar and vanilla until mixture resembles fine breadcrumbs. Transfer to a clean surface. Bring the dough together with your hands. Roll tablespoons of mixture into balls. Place on the prepared tray. Bake for 25 minutes or until bases are light golden. Cool completely on the tray. 3 Place the chocolate in a microwave-safe bowl. Microwave on High, stirring with a metal spoon every 30 seconds, for 11 ⁄ 2 minutes or until melted and smooth. Drizzle a teaspoon of melted chocolate over each ball, allowing it to drip down the sides. Top with sprinkles. Set aside for 30 minutes or until set.