Natural Shortbread
I loooove shortbread, I admit come xmas time I am totally obsessed. But gosh, the first time I turned over a packet to check the ingredients I was gobsmacked.
Apparently the simple days of butter, sugar and flour are out
and vegetable oils and additives have sadly replaced them.
Making your own shortbread is sooo simple because shortbread
really does only call for a few ingredients.
Servings: 15
Ingredients
2 cups Almond Flour
¼ cup Grass-Fed Butter, melted
2 tsp Rice Malt Syrup (if not doing icing, double this)
1 tsp Vanilla Extract
1 tbsp Extra Virgin Coconut Oil, melted
Icing
½ cup Coconut Sugar
½ tbsp Tapioca
1 tbsp Coconut Yoghurt
Toppings
Rose Petals
Shredded Coconut
Desiccated Coconut
Method
Preheat oven to 180 degrees conventional and prepare a baking tray.
Combine all ingredients in a medium bowl adding the flour last.
Once well combined, use a rolling pin and roll out to ½ cm in thickness.
Use a cookie cutter for desired shapes and place on the baking tray.
Bake for 10-15 minutes or until lightly browned and allow to cool on tray.
Meanwhile, blitz coconut sugar and tapioca into a fine powder (using a blender or coffee grinder).
Whisk in coconut yoghurt to form an icing consistency.
Spread onto half the cookie and sprinkle toppings.
Allow to set in fridge.