Who doesn’t love the taste and mouthfeel of a delicious buttery shortbread? Growing up in Sydney Australia mum would always have the Walkers shortbread biscuits around the house, especially for Christmas. It was and still is my Dad’s favourite and I used to sneak them in whenever I could too! Nowadays, I prefer to keep those ingredients out of my body and instead have recreated my own version full of healthy ingredients that do not contain any sugar, grain or dairy – BONUS!
This recipe has been tried and tested again and again and can I just tell you about the aroma coming form your oven when you make these? My take on these traditional British biscuits have a fresh lemony flavour, which pairs well with the vanilla buttery inside that is not too sweet and is just perfect with a cuppa. I have also added in some chia (think lemon poppyseed turned into shortbread) to feed your resident gut buddies and to give it that ‘poppy seed’ feel. I am so excited for you to try my super simple upgraded recipe on this traditional favourite.
- 100g ½ Cup Coconut Oil, melted
- 66g ½ Cup Arrowroot Flour
- 55g ½ Cup Super Fine Blanched Almond Flour*
- 35g ¼ Cup Coconut Flour
- 25g ¼ Cup Erythitol Powder
- 11g 1 Tbsp Chia Seed
- 8g 2 tsp Vanilla Extract
- 5g 1 Lemon Zest
- 4g 1/2 Tbsp Ground Flax
- 1g ¼ tsp Unrefined Salt
Super Fine Blanched Almond Flour*: I use Bobs Red Mill
- Preheat the oven to 180C/ 356F.
- In a medium bowl, combine all flours, powdered erythritol, chia seeds, flax and salt.
- Add in the oil, vanilla extract and zest. Mix until well combined.
- Using your hands, form a dough ball.
- On a baking paper lined chopping board using a rolling pin, roll out the dough into a square, approx 15cm each side and 1cm thick.
- Slice dough into desired shape, or use a cookie cutter. I prefer to slice mine similar to traditional (Walkers) shortbread and use the tip of a chopstick to create the little holes.
- Bake for 6 minutes then turn tray to avoid over browning on one side. Continue baking for another 6 minutes or until edges are golden brown. Total bake time is 10-12 minutes at 180C/ 356F (oven times may vary).
- It is paramount to allow them to cool down completely (until cooled) on a wire rack before consuming and/ or storing. This will ensure they will have the correct shortbread structure.
Storage: Store shortbread in an airtight sealed container on the counter top for a couple of weeks, or in the fridge for up to one month.