Wonderfully-crumbly vegan shortbread

it goes down well with a cuppa!

Mindful factors | quick & easy | plant-based | vegan | dairy-free | refined-sugar free

Prep | 10 mins

Cook | 10 mins

Cooling | approx 15 mins

Makes | 5


⁃ 75g coconut flour

⁃ 100ml maple syrup

⁃ 55g coconut oil, melted


⁃ Preheat your oven to 180C then line a baking sheet with parchment

⁃ Add the flour to a medium mixing bowl then the maple syrup and melted coconut oil. Stir with a spatula for around a minute or until you have a moist sticky dough

⁃ Cover with a dishcloth and leave at room temp for 5 mins so everything binds together nicely

⁃ Take around 2tbsp of the dough and gently roll it into a ball in the palm of your hand. Either leave as-is or gently push through a small scone cutter (like I did) to give it a neater finish. Prick halfway through with a fork for that iconic shortbread look and bake for around 10 mins or until they’re light-gold in colour

⁃ Cool on the tray for 10 mins then transfer to a wire rack to fully cool. Enjoy with a freshly brewed cuppa x

Copyright (c) misterrands.com

Published by misterrands


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