Gluten-free Shortbread

This is a quick and easy shortbread recipe that won't require you to slave away in the kitchen to make them!

The shortbread itself will keep for about a week in an airtight container. Once you ice them they will not keep for long so only ice them when you're ready to use them.

This is also a great recipe if you want to make them in advance and freeze them until you're ready!

 

Ingredients:
150g coconut oil
75g coconut sugar
100g buckwheat flour
50g cacao powder
75g rice flour

 

For the frosting:
250g dairy free butter
250g icing sugar
50g cacao powder

 

Method:
Preheat the oven to 180oC and line a baking tray with grease-proof paper.

Combine your coconut oil and sugar in a large bowl and mix until creamy. Now add in your flours and cacao powder and bring together into a dough.

Flour your work surface and place your dough onto the surface. Roll out until around 2 cm thick and then cut out round shapes.

For your rounds that will make the bases use a fork to prick the shortbread lightly to prevent it rising. For the rounds that will make the tops, sprinkle with a little caster sugar.

Bake for around 15 minutes until starting to go golden.

Whilst the shortbread is cooling, whisk together your frosting ingredients and place into a piping bag. Pipe onto your base shortbread and then place your topper shortbread onto the top, or pre-cut a shape like mine :)

Checkout more recipes from Antonia on her blog and insta

 

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