They’re sweet, delicious, gluten free and easy to make. You basically need only 3 ingredients: flour, fat and sugar and no raising agent. That’s what shortbread cookies are, a simple dough that doesn’t develop the gluten, so they’re perfect for gluten free flours. And who doesn’t like that biscuit texture?
🥥2 cups oat flour
🥥1/2 cup raw sugar
🥥1/2 cup coconut butter, warmed up
🥥1/2 cup + 1 tbsp coconut cream (the thick part from canned full fat coconut milk)
🥥1/2 tsp salt
🥥1/2 cup coconut butter or cream to decorate (optional)
- Preheat the oven at 160°C / 325°F.
- Mix the dry ingredients into a bowl. Fold in the rest with your hands. The texture should be crumbly, but the dough should clump when pressed together.
- Spread the dough in batches on top of parchment paper switching between pressing with your hands and using an oiled rolling pin.
- Regularly fix and patch the edges by pressing them until you get the desired even thickness (under 1cm or 1/2in). Cut the cookies.
- Bake for 15 minutes and turn the tray halfway in.
- Decorate with coconut butter/cream or icing sugar. They are delicious plain too.
- Enjoy with coffee, tea or on top of an oatmeal bowl.
*You can replace the coconut butter and cream with another butter, but you might need more or less depending on how runny it is. Experiment.
*The dough is delicious raw and it can be used as base for raw homemade muesli bars or energy balls.
*They can last a long time in a paper towel lined container in the cupboard. I’ve had some sitting for a month and they were still good, but the longer they sit, the softer they become. I’ve stored this batch in the fridge for a week.