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!
