by Nicky Skinner November 02, 2017 1 min read

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

INGREDIENTS:

  • 1 1/2 cups of almond flour (not almond meal)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/3 cup melted unsalted butter (or coconut oil if dairy free)
  • 3 Tbsp melted coconut butter
  • 1 Tbsp rice malt syrup
  • 1 tsp vanilla essence

DIRECTIONS:

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!

 


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