Kids driving you a wee bit crazy during lock down? Self-care kinda gone out the window?
Why not make this super easy shortbread, sit down, put your feet up with a cuppa, shortbread and a good book and spend a moment to yourself!
This shortbread is delightfully crispy and crumbly and the chocolate just adds a little something special!
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Passive Time | 30 minutes |
| Servings |
bars
|
Ingredients
Shortbread
- 2 cups coconut flour
- 10 Tbsp coconut oil
- 3 Tbsp maple syrup
- 2 Tbsp cashew butter
Chocolate Coating
- 200g dark chocolate, melted
Ingredients
Shortbread
Chocolate Coating
|
|
Instructions
- Heat the oven to 180 degrees and line a 25cmx8cm loaf tin with baking paper.
- In a food processor, place all ingredient and pulse until mixture resembles a fine crumb that can be pressed together to hold between your fingers. If needed, add more nut butter.
- Press the shortbread into lined loaf tray and transfer to the oven for 10-12 minutes or until golden brown around the edges.
- Let the shortbread cool for 10 minutes, then transfer to the freezer to speed up cooling (and make slicing the shortbread easier).
- Melt chocolate over a double boiler and set aside.
- Once shortbread is cool (and preferably slightly frozen, as this makes slicing easier without crumbling), slice into 8 bars and roll in melted chocolate. You may have to repeat this twice to get the desired thickness of chocolate you like.
- Place coated shortbread onto a tray and place in the fridge for 30 minutes to set the chocolate.
- Enjoy shortbread with a cuppa and your favourite book.
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