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Recipes - Coconut Shortbread

Recipe Name

Coconut Shortbread

Submitted by

Tiffany62590

Recipe Description

A lovely, gluten free and lower carb sugar-type cookie.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	7	Ready In (minutes)	17

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



2	tablespoons	coconut flour
1/2	ounce	shredded sweet coconut
1/4	teaspoon	baking soda
1/4	stick	butter
1	tablespoon	coconut oil
1/2	cup	Swerve Sweetner
1/2	large	egg

Steps

Sequence	Step

1	Preheat the oven to 165C (325F)
2	Combine dry ingredients in a bowl and mix well Melt the butter and the coconut oil in the microwave for 20 secs on high. Add the melted oils and the egg to the dry ingredients.
3	Mix well using an electric hand mixture or wooden spoon. Tip the mixture onto parchment paper and knead into a dough. Place a second piece of parchment paper over the top of the dough and roll to around 5mm depth.
4	Place the rolled dough into the fridge - the oils will need to set slightly before you are able to cut the cookie shapes. Cut the dough using a small glass or a cookie cutter - due to the high oil content the dough can be volatile simpler shapes are easier to prepare.
5	Place on baking paper and put in the oven to bake for 5-7 minutes. Once browned leave to cool on a cooling rack, the dough will firm significantly once cooled.

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