I like Japanese cuisine. I’m especially fond of makimono. I…
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!
This 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.
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 (AIP, Paleo)
Author: Martine Partridge
Recipe type: Treats
Serves: 12-15 two-inch round cookies
- 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
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
- In a medium bowl combine the coconut flour, arrowroot flour and pinch of salt.
- 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.
- 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.
- Reform the dough into a ball. Roll, cut and transfer. Continue in this manner until all dough is used.
- 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.
- Remove from the oven and allow to cool 10 minutes before transferring to wire rack to cool completely.