We’ve been making changes to our lifestyle and one of those changes is adopting a low sugar diet but I still like to enjoy a sweet with coffee every now and then.
Enter, The Best Lemon & Coconut Shortbread Cookie Recipe Ever.
Cutting out sugar shouldn’t mean cutting out flavour, just as my interpretation of a yummy shortbread recipe proves.
And if you’ve got a friend or relative who’s recently had a baby? Bake a batch of these bad boys when you visit for cuddle and go straight to the top of her Christmas card list (don’t forget to do a load of washing or clean the dishes for her while you’re there, new babies are exhausting, emotional and hungry work. She’ll totes love ya guts).
I love this Lemon & Coconut Shortbread Cookie recipe because they’re lots of fun to make with the kids and a delicious low/no guilt treat with a coffee for afternoon tea.
The Best Lemon & Coconut Shortbread Cookie Recipe Ever
200g unsalted butter, softened to room temperature
1 tablespoon natural honey
2 teaspoons vanilla extract or vanilla bean paste
1 1/4 cup Almond meal
1/2 cup gluten free plain flour
1/4 cup shredded coconut
1 teaspoon finely grated lemon rind
2-3 tablespoons lemon juice
Icing sugar for dusting
1. Preheat oven to 150 degrees (130 degrees fan forced).
2. Line a large tray with baking paper.
3. Cream the softened butter with the honey and vanilla extract/paste with an electric mixer on high speed until the mixture is very pale and fluffy, scraping down the sides of the bowl regularly.
4. Reduce speed to low and add lemon rind, almond meal, coconut, flour and enough lemon juice to form a soft dough, mixing very lightly.
5. Knead lightly with your hands until soft and pliable, being careful not to over work it.
6. Press the dough into a ball and wrap in plastic wrap. Refrigerate for 15 minutes.
7. Roll out the cooled mix between sheets of baking paper. Refrigerate for a further 10 minutes if dough is not firm.
8. Cut into small rounds with a floured cutter and gently transfer to your prepared baking trays.
9. Bake for 20 minutes or until firm. Allow the trays and shortbread to cool completely before moving as shortbread is naturally very delicate and may break apart if you try to move them too soon.
10. Lightly dust with icing sugar.
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