These Lavender Coconut Flour Shortbread biscuits are a light, buttery, sweet and floral biscuit that give the traditional recipe a run for its money. Suitable for those following a gluten-free and Paleo diet.
Lavender Coconut Flour Shortbread (Gluten-Free, Paleo)
- 30g The Coconut Company Organic Coconut Sugar
- 20g erythritol and stevia blend (sub for 30g coconut sugar if needed)
- 1 - 1 1/2 tbsp dried lavender
- 60g ground almonds
- 50g The Coconut Company Organic Coconut Flour
- 10g arrowroot starch (can be subbed for corn, sweet potato, or tapioca starch)
- 1tsp vanilla extract or 1/4 tsp vanilla powder
- 125g organic grass-fed butter (softened)
- For the topping:
- 1-2 tbsp xylitol or erythritol
Start by combining the coconut sugar, erythritol stevia blend, and dried lavender for the shortbread into one of your Ninja Cups and blend using the Nutri-Ninja ULTRA BLEND setting until powdered.
Place the dough hook into the bowl of your food processor and add the blended lavender sugar, ground almonds, coconut flour, arrowroot starch, and vanilla extract. Blend on LOW/DOUGH until fully combined.
Add your softened butter and process again on LOW/DOUGH until the dough just begins to ball together. Do not blend any longer than this as the more you work the dough the less short it will be.
Press into a lined brownie or cake tin until evenly distributed and about 1cm thick and place your shortbread into the freezer for a for 10 minutes until firm.
Whilst your shortbread is in the freezer pre-heat your oven to 170°C/325°F/gas 3. If using a fan assisted oven set it to 150°C.
Remove the shortbread from the freezer and score lines into the dough to create the shape of shortbread you like. This will mean you can break them off easily after baking. Then prick each piece a few times with a fork and return to the freezer for 2 more minutes.
Remove from the freezer and sprinkle over 1 tbsp of your remaining sugar. Swirl the baking tin around until the shortbread is evenly dusted then pour the excess out. Place onto the middle shelf of the oven and bake for 20-30 minutes until a light golden brown colour.
Remove from the oven and leave to cool for 10 minutes before sprinkling over the remaining sugar. Leave to cool completely before removing from the tin and breaking apart into individual bars. Store in an airtight container for 2 to 3 days at room temperature or 1 week within the refrigerator.
If you use only coconut sugar in the main shortbread recipe be sure to keep a close eye on the shortbread – coconut sugar can burn very easily so you should check on it every few minutes after it has been in the oven for 10-15 minutes. It will also taste a lot more toffee like in flavour and so the lavender may not come through.