Lemon-Herb Shortbread (AIP, Paleo)

Lemon-Herb Shortbread (AIP, Paleo)

Savoury or sweet? Where do you sit on the spectrum of flavour?

Peeps like my husband will hands-down choose the sweet over the savoury. Back in the day, I could do a number on a loaf of French bread drenched in hot-herb butter (one of my mom’s specialties!), so suffice it to say, I sit away from him on that flavah-flave spectrum.

But why not meet in the middle? Compromise is good, no? Finding that proverbial middle ground makes fine and admirable peacemakers of us all.

This recipe for Lemon-Herb Shortbread is one of those conciliatory go-betweens — it’s not just slightly sweet and sufficiently savoury but also satisfactorily salty. And there’s even a little tangy bite from the addition of lemon juice and zest!

DoughThis Lemon-Herb Shortbread is a delicious riff off of the original, classic shortbread recipe I posted this time last year, which remains one of the most popular recipes here at Eat Heal Thrive. Cut-Outs

Liquid MeasureOne important note about my shortbread recipes: I measure 2/3 cup palm shortening solid and then melt, which gets me ½ c of liquid as you can see in this photo. IMG_3257

AIP baking can be notoriously finicky, but it doesn’t need to be. This recipe comes together in a snap, requiring no fancy kitchen equipment or ingredients. I’ve also included several process shots to give you a good sense of how I assemble this recipe.

Lemon-Herb Shortbread AltGet your bake on and please your palate with this perfectly savoury-sweet-salty treat!

Lemon-Herb Shortbread (AIP, Paleo)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Treats
Serves: 12-15 two-inch round cookies
Ingredients
  • ½ c coconut flour, sifted
  • 2 tbsp. arrowroot flour
  • pinch of salt
  • ½ c palm shorting, melted (liquid measure -- see note above)
  • 1 tbsp. lemon juice
  • 2 tbsp. honey or maple syrup
  • zest of one lemon
  • 1 ½ tsp fresh chopped rosemary (or thyme)
  • 3 tbsp. filtered water
  • sea salt to sprinkle on top
Instructions
  1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl combine the coconut flour, arrowroot flour and pinch of salt.
  3. Make a well in the center and add the melted ½ cup liquid measure of shortening (see note in blog post), lemon juice, honey (or maple syrup), lemon zest and chopped rosemary (or thyme). Stir thoroughly. Add the water and continue to stir until, about one minute, you have a nice dough. This dough thickens as you stir.
  4. Divide the dough into two balls and roll each portion between two sheets of parchment paper to ¼ inch or very slightly thicker. Cut into shapes and transfer with a thin spatula to the prepared baking sheet.
  5. Reform the dough into a ball. Roll, cut and transfer. Continue in this manner until all dough is used.
  6. Sprinkle the shortbread with sea salt (Maldon Sea Salt Flakes are my favourite!). Place in the oven and bake for 15 minutes until lightly golden.
  7. Remove from the oven and allow to cool 10 minutes before transferring to wire rack to cool completely.
 

 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 5 comments for this article
    • Martine Partridge Author at 6:08 pm

      You can certainly use coconut oil in place of the shortening. I wouldn’t, however, recommend the red palm oil — I find it has a strong (offputting!) flavour as well as it would change the colour. Enjoy! 🙂

  1. Sherrie at 4:13 pm

    Aloha! I’m wondering how this would come out if I used mint instead of Rosemary or thyme? Or what if you used a combo Rosemary/thyme?

  2. Pingback: 20 AIP Luscious Lemon Recipes

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