Shortbread Paleo Aip Vegan Recipes

3-INGREDIENT PALEO SHORTBREAD

Steps:

• Add all ingredients for the shortbread cookies to a mixing bowl and stir well until a thick, sticky dough forms.
• Form the dough into a log shape and vacuum seal or wrap tightly with plastic wrap. Chill in the refrigerator at least 2 hours, or freeze at least 15 minutes.
• When ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
• Unwrap the dough and place on a cutting board. Use a sharp knife to cut slices of dough.
• Place dough slices on the parchment-lined baking sheet and bake 12 to 18 minutes, until cookies are slightly golden on the outside.
• Remove cookies from the oven and allow them to cool on the baking sheet completely before serving.

SHORTBREAD (PALEO, AIP, VEGAN)

Steps:

• Set oven to 325 degrees.
• In a medium bowl sift together the coconut flour, arrowroot flour, and pinch of salt.
• Make a well in the centre and add the melted palm oil (see note in ingredients list), maple syrup, and vanilla. Stir thoroughly. Add the water and continue to stir until you have a nice dough (the mixture continues to thicken after the water is added).
• Divide the dough into quarters and roll between two sheets of parchment. Cut into shapes. Alternatively, you can press the dough into a greased 8x8 glass baking dish.
• Using a thin spatula (because this makes it easier than attempting to pick up with your hands), transfer the cookies to a parchment-lined baking sheet. Pierce with a fork.
• Bake at 325 for 15 minutes, until lightly golden.
• Allow the cookies to cool for 10-15 minutes before removing from the baking sheet or before cutting into squares.

GRAIN-FREE, AIP/PALEO SPICED SHORTBREAD COOKIES (DF, GF, VEGAN, COCONUT-FREE SPECULAAS)

Steps:

• Preheat oven to 350F
• Add palm shortening, maple syrup, lemon zest and vanilla extract to a stand or hand held mixer and mix until combined.
• In a large bowl add cassava flour, baking soda, sea salt, cinnamon, cloves and ginger and mix until combined.
• Make a well in the center of the dry ingredients and add in palm shortening mixture. Use a fork and then your hands to combine ingredients into a ball of dough.
• Remove dough from bowl and place between two pieces of parchment paper.
• Use a rolling pin to roll out dough to a rectangle 1/4 inch in thickness
• Refrigerate rolled out dough for 7 mins.
• If desired, use a cookie stamp or embossed rolling pin to imprint the surface of the cookie dough or skip this step!
• Use a pastry knife, pizza wheel or large knife to cut the dough on the parchment paper into evenly-sized rectangles. Dough will be fragile so there's no need to move the cookies around/space them out on the parchment paper as they don't spread while baking.
• Carefully transfer parchment paper with cookies to a large baking sheet.
• Bake in middle rack of oven for 12- 13 minutes.
• Once the cookies are out of the oven, allow them to cool completely before handling or they will break.*

VEGAN SHORTBREAD

Steps:

• Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.
• Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months.
• Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.