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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.