When I grew up, I started making my own shortbread for Christmas. My specialty was shortbread cut into the shape of stars or hearts and then dipped in dark chocolate. Amazing!
Now I no longer eat all of the ingredients in traditional shortbread, I've been on a mission to see if I can recreate it with ingredients I can eat. So I've got a couple of versions for you this week. This one uses almond flour, and I'll post the other using just coconut flour in a couple of days.
Hope you're enjoying the lead up to Christmas, we've just put up some outdoor Christmas lights for the first time! :)
Makes 50 tiny stars.
2 cups almond flour
1/4 cup coconut flour
1/4 cup coconut oil
1/4 cup cacao butter
1/4 cup honey
1 teaspoon vanilla powder
- Preheat oven to 160 degrees Celsius (320F).
- Mix flours and vanilla powder together in a bowl.
- Melt coconut oil and cacao butter in the microwave. (I do these separately).
- Add the melted oils and honey to the dry ingredients and mix well.
- Put in the freezer for about 15-30 mins to firm up a bit.
- Roll dough between two pieces of baking paper until about 1/4 inch thick.
- Cut into shapes.
- Place on baking paper on oven tray and bake for about 6 minutes until lightly browned.
- Cool on the tray.
- I store mine in the freezer. :)