Guilt-less Desserts & Treats for your Family



It’s Christmas… well, it’s nearly December so that’s good enough for me. It’s time to get the Christmas Tree up, to start singing carols whilst aimlessly walking around shopping centres and it’s finally socially acceptable to start eating Gingerbread!

Christmas is my favourite time of year to cook and this year there are so many new options in my eBook ‘Mummy Made.It – A Healthy Christmas’. This year I am bringing you a totally revamped eBook with new photos, design and a stack of new recipes. You can buy the book HERE for $12.99, or if you have last year’s copy just email me and you can update for just $3!

This Shortbread is one of the many new cookie recipes from ‘Mummy Made.It A Healthy Christmas’. I’ve added a bit of an International flavour to the baking section this year with the inclusion of Russian Spice cookies (Pryaniki), Greek Honey and Walnut biscuits (Melomakarona), German Honey Bread cookies (Lebkuchen) and this Scottish Shortbread. This gives you an opportunity to share goodies from all over the world and to see how Christmas tastes in other countries.

This Shortbread differs from the ‘normal’ recipe is many ways but the main factor is it is dairy free. Traditional Shortbread is made with butter; lots of butter and it tastes buttery (duh). This Shortbread has been made with so many dietary considerations in mind, including the use of Coconut Oil instead of butter. This does change the taste to give the Shortbread a subtle coconut taste but to make sure it didn’t taste like a Pina Colada I have added Vanilla Extract. Even people who aren’t a coconut lovers will still enjoy this Shortbread.

Shortbread is such a versatile recipe. It can be made in the round or roll out the dough and cut out festive shapes. This will change the cooking time so keep an eye on your shortbread cookies. I like the traditional shape of this round shortbread which I baked in a cake tin.

Christmas can be a difficult time of year, but when you add in trying to cater for all the different food allergies, intolerances and dietary restrictions it can make it seem impossible. This is where ‘Mummy Made.It  – A Healthy Christmas’ can help. There are over 60 festive dessert and treat recipes so there is sure to be something for everyone. All the recipes are Gluten Free, Dairy Free, Refined Sugar Free and Paleo Friendly, with many Vegan, Nut Free, Egg Free and Low Fructose recipes included this year as well. Personally, I like to eat my way through the festive period and now you can too! You can download your copy of ‘Mummy Made.It  – A Healthy Christmas’ now for just $12.99 from HERE.

Because it’s Christmas, and I’m feeling exceptionally giving after eating my body weight in Trifle today, I am giving away a copy of ‘Mummy Made.It – A Healthy Christmas’ to one lucky reader. All you need to do to go into the draw is tell me what your favourite Christmas treat is and enter the raffle below. A winner will be drawn on the 27th November

Happy Christmas Baking!

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This Shortbread is from my revamped 'Mummy Made.It A Healthy Christmas' recipe E-Book. It features over 60 healthier desserts and treats and can be yours now for $12.99
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 8



  • 3/4 Cup Arrowroot
  • 1/3 Cup plus 1 Tablespoon Coconut Flour
  • 2/3 Cup Coconut Oil
  • 1/4 Cup Maple Syrup/Rice Malt Syrup
  • 2 to 3 teaspoons Vanilla Extract
  • 1/2 teaspoon Baking Powder



  • Beat the coconut oil and maple syrup together in a kitchen stand mixer until creamy.
  • Add the dry ingredients and continue to beat until combined. Stop and scrape down the sides to ensure all the flour is mixed in.
  • Add the vanilla (according to your desired taste) and beat in.
  • Take the dough out of the bowl and briefly knead together to form a ball.
  • Using a lined and greased 15cm/6-inch cake tin (or draw a 15cm diameter circle on a piece of baking paper) press the dough into the tin (or make the circle shape). Flatten the top of the shortbread.
  • Using a sharp knife score into 8 wedges and then make 3 rows of fork pricks on each wedge.
  • Place the shortbread in the fridge for 30 minutes.
  • Preheat the oven to 170C/340F. Place the shortbread in the oven and bake for 32 to 36 minutes, or until browning on top.
  • Remove from the oven and allow to cool in the tin before removing. The shortbread will be firm but soft on the inside and have a slightly crumbly texture.
  • Keep the shortbread in a sealed container at room temperature.

6 Comments to Shortbread

  1. Thank you for this shortbread recipe. I love shortbread at Christmas time!
    I have so many favourite treats at Christmas, it’s hard to pick just 1……
    Rum balls, shortbread, gingerbread, trifle, pavlova and beautiful ham carved right of the bone…… and then there’s the fresh and scrumptious stone fruits, peaches, nectarine’s, cherries and the ultimate MANGO (I live in Northern Australia so stone fruit is FINALLY in season at Christmas).
    Enjoy the festive season

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