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
- 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.