The house is always infused with the scent of rose water, coconut butter and vanilla bean paste when I bake these cute little shortbreads. You really can’t compare these scrumptious biscuits to anything else out there.
These shortbreads will make a nice present for someone dear to your heart - I’m pretty sure they won’t have tried them yet.
Yield: 22 shortbreads; Prep time - 5 minutes; Cooking time - 25 minutes; Total time: 30 minutes
1 cups gluten-free flour
½ cup almond meal
3 Tbsp stevia
1 Tbsp honey
170g coconut butter, melted
1 tsp vanilla bean paste
½ tsp ground nutmeg
1 Tbsp rose water
¼ tsp sea salt
Pre-heat your oven to 180C.
Line two large baking trays with baking paper and set aside.
Beat coconut butter, stevia, honey, egg and salt together in a large bowl until well mixed.
Add the flour, almond meal, vanilla paste, salt, nutmeg and rose water to the creamed butter.
Fold the ingredients together until combined onto a dough. Take the dough from the bowl and place onto a lightly floured surface.
Using a rolling pin, roll the dough out until it’s about 1cm thick, then cut the dough using a cookie cutter.
Place the shortbread rounds onto the pre-lined baking trays.
Place into the oven and bake at 180C for 10 minutes until a pale golden colour.
Remove the trays from the oven and leave the shortbreads to sit for about 5 minutes before placing on a wire rack to cool.