Gluten-free vegan shortbread cookies with chocolate, Petit Ecolier-style.
*If you prefer, rather than making a chocolate topping you can just use cut pieces of your favorite chocolate. In which case, you can skip most of step 5. You can melt a tiny bit of the chocolate you're using to use it as the "glue" drops. You can also cut out your shortbread cookies into whatever shape suits the shape of your chocolates best.
**I used cacao butter for its lovely flavor here, and also to help thin out the chocolate a bit so it's easier to pour into the mould. If you prefer, you can use coconut oil instead, but keep in mind that cacao butter stays firmer at a higher temperature so the cookies will keep better at room temperature as well without the chocolate melting. For the cacao butter here I used about 8 cacao butter wafers. If you're using chunks of cacao butter, chop them up smaller so they melt faster into the chocolate.
Keywords: shortbread cookies with chocolate (petit ecolier-style) -- vegan, gluten-free