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Rose & Vanilla Shortbread

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 egg

  • 1 tsp vanilla bean paste

  • ½ tsp ground nutmeg

  • 1 Tbsp rose water

  • ¼ tsp sea salt


  1. Pre-heat your oven to 180C.

  2. Line two large baking trays with baking paper and set aside.

  3. Beat coconut butter, stevia, honey, egg and salt together in a large bowl until well mixed.

  4. Add the flour, almond meal, vanilla paste, salt, nutmeg and rose water to the creamed butter.

  5. Fold the ingredients together until combined onto a dough. Take the dough from the bowl and place onto a lightly floured surface.

  6. Using a rolling pin, roll the dough out until it’s about 1cm thick, then cut the dough using a cookie cutter.

  7. Place the shortbread rounds onto the pre-lined baking trays.

  8. Place into the oven and bake at 180C for 10 minutes until a pale golden colour.

  9. Remove the trays from the oven and leave the shortbreads to sit for about 5 minutes before placing on a wire rack to cool.


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