With Christmas less than 2 weeks away (eeeek still need to do my Xmas shopping!), I thought it was time to get cracking on some tasty Xmas recipes 🎄
Shortbread Biscuits have always been popular in my household around the Xmas holidays, you can almost guarantee there will be a container of them lying around Mum and Dad’s house somewhere.
This recipe is a gluten, dairy and refined sugar free version of the traditional shortbread biscuits while still maintaining that sweet delicious buttery texture and taste 😋
It’s a super simple and easy recipe to make. It’s up to you if you want to roll the dough out and shape the biscuits using a cookie cutter, or simply roll and flatten like you would normal cookies.
1 cup ground almonds
1/4 cup tapioca flour
1/4 tsp baking soda
Pinch of sea salt
2 Tbsp maple syrup
3 Tbsp coconut oil, softened
1 tsp vanilla extract
Pre-heat the oven to 170 degrees. Line a baking tray with baking paper.
In a bowl mix together all of the ingredients.
If the mixture seems to wet and sticky add additional ground almonds. If the mixture seems to dry, add a little water.
Freeze the dough for 20 mins. This will solidify the coconut oil and make it easier to roll out.
Using a rolling pin roll out the dough flat and cut it into shapes. You can use cookie cutters or simply cut using a knife. Freeze the raw biscuits for another 20 minutes before baking to prevent them from spreading out too much.
Bake for 12-15 minutes.
Let the biscuits cool down on a cooling rack to further crisp up.
Makes 8 cookies
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