I like Japanese cuisine. I’m especially fond of makimono. I…
You know those ornate, rather baroque tins of biscuits that transpire in abundance this time of year? The ones invariably filled with crumbly, buttery, sugary shortbread? Yeah, those ones. The same ones chockfull of ingredients that make many of us go “OUCH!” if we dare to partake.
If you can’t tolerate dairy, grains, nuts, or refined sugar, then this recipe for shortbread should excite you as much as it does me! These shortbread are delightful little bites that make the perfect accompaniment to a cup of tea. And I have no doubt they will also go superbly with a mug of hot (unspiked, of course!) apple cider.
The holiday season is wonderful for many reasons: cherished time spent with family and friends, cozy spells tucked away inside (in your onsies, perhaps?) with an enchanting book or a favourite movie, and, of course, fun stretches in the kitchen, producing the yummiest of homemade baked goods.
Share the shortbread love and put this delicious recipe on your holiday-baking list. Your near and dear will thank you for such scrumptious noms.
Shortbread (Paleo, AIP, Vegan)
Author: Martine Partridge
Recipe type: Treats
- ½ c coconut flour
- 2 tbsp. arrowroot flour
- pinch of sea salt
- ⅔ c palm shortening, melted (*NOTE: Measure the shortening solid, then melt. This should get you about ½ c once melted because ⅔ c melted will result in too much liquid.)
- 2 tbsp. maple syrup
- ½ tsp alcohol-free vanilla extract
- 4 tbsp. water
- Set oven to 325 degrees.
- In a medium bowl sift together the coconut flour, arrowroot flour, and pinch of salt.
- Make a well in the centre and add the melted palm oil (see note in ingredients list), maple syrup, and vanilla. Stir thoroughly. Add the water and continue to stir until you have a nice dough (the mixture continues to thicken after the water is added).
- Divide the dough into quarters and roll between two sheets of parchment. Cut into shapes. Alternatively, you can press the dough into a greased 8x8 glass baking dish.
- Using a thin spatula (because this makes it easier than attempting to pick up with your hands), transfer the cookies to a parchment-lined baking sheet. Pierce with a fork.
- Bake at 325 for 15 minutes, until lightly golden.
- Allow the cookies to cool for 10-15 minutes before removing from the baking sheet or before cutting into squares.