Coconut Shorties GF
If you miss shortbread, you’ll love this gluten-free, dairy-free twist on the classic Scottish cookie. Use coconut oil for a more pronounced coconut taste. Use palm shortening for a milder flavor.
- 1/3 cup sifted coconut flour
- 2/3 cup gluten-free All-Purpose Flour Blend
- 1/2 teaspoon guar gum or xanthan gum
- 1/8 teaspoon salt
- 1/3 cup extra-virgin coconut oil or palm shortening or butter, room temperature
- 3 –4 tablespoons honey or agave nectar, to taste
- 2 tablespoons unsweetened coconut milk, lite or full fat
- 1 teaspoon pure vanilla extract
1. Lightly spoon the flours into a measuring cup and level with a knife. Place flours, guar or xanthan gum and salt in a bowl, whisking to combine.
2. Place softened coconut oil or palm shortening in a medium bowl with honey and beat until smooth. Add coconut milk and vanilla. Add flour mixture to liquid ingredients and stir until blended.
3. Place dough onto a 12x12-inch square of parchment paper. Pat dough into a 6-inch circle. Cover with another piece of parchment paper and roll dough into an 8-inch circle with a rolling pin.
4. Fold or roll the sides of the parchment up to keep the air off the dough and chill it for 30 to 60 minutes. If chilling longer, cover with plastic wrap.
5. Preheat oven to 325 degrees. Remove top sheet of parchment paper. Transfer the dough on the bottom sheet of parchment to a baking sheet. Cut dough into 16 wedges, cutting into dough (not through it) using a knife or pizza cutter. Pierce dough in several places with a fork.
6. Bake on middle rack in preheated oven until lightly browned on the bottom, about 20 minutes.
7. Cool in pan for 5 minutes. Cut into wedges. Cool completely on a wire rack. Store in a covered tin at room temperature. Refrigerate in hot weather or freeze for longer storage.
Each serving contains 83 calories, 5g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 19mg sodium, 9g carbohydrate, 1g fiber, 1g protein.
For Citrus Coconut Shorties, add 1 to 1½ teaspoons finely grated lemon, lime or orange zest to the flour mixture. Add up to 1 teaspoon orange blossom water to the fat or oil, if desired.