Who doesn't love shortbread? Buttery velvety and completely dunkalicious!
I have memories of making it with my mum (and eating half the mixture raw truth be told!), of molding the shortbread into a log and having to patiently wait until it cooled to slice and bake.
Here's a healthier, grain-free alternative to the traditional Scottish favorite
Makes: 10-12 small shortbread
Time: Make 15 mins, bake 7-10mins
1. In a bowl combine almond flour, salt and baking soda.
2. Add melted butter and coconut butter, rice malt syrup and vanilla.
3. Combine until a dough forms.
4. Place the dough on a piece of baking paper then use the paper to roll the dough into a log. Wrap the ends like a lolly and then place wrapped dough in fridge fpr 1 hour.
5. Remove dough and unwrap. Slice dough into 1-1.5cm slices, then transfer onto baking tray lined with more baking paper.
6. Bake at 180 degrees for 7-10 minutes (watch them closely!).
Cool before serving to let the shortbread harden. They will crumble picked up hot straight from the tray!
Comments will be approved before showing up.
Light, flurry and only 6 ingredients! Say what?
Zero refined sugar and no oil, great for an afternoon snack for you and the kids.