Christmas shortbread recipes are a traditional part of festive season. I especially like Linzer cookies that have a layer of marmalade between the two cookie layers. I am planning to post a healthier version of Linzer cookies, too, so stay tuned. The following recipe pretty much resembles these cookies, but also has hints of coconut flavour.
The recipe for my Christmas shortbread calls only for natural ingredients, no sugar, and there is no gluten either. So quite suitable for those who want to serve and consume slightly healthier treats this Christmas. I have been experimenting with less oil, too. What I did was that I replaced some coconut oil with home-made nut butter and tried it that way. Cashew butter is particularly suitable as it has a mild sweetness. But if you rather keep other nuts that are available locally (and usually are much cheaper), try to use these.
The important thing is to let sit the dough in the fridge for a while, ideally overnight, but a couple of hours would do as well. Once you take it out of the fridge, it will be very firm, so let it sit at room temperature for a couple of minutes. Then work with your hands to flatten the dough ball and eventually roll it out in between two parchment papers so that it does not stick to your work surface. This dough is not the easiest to work with, but the cookies are worth the effort.
- 200 g walnuts, processed to flour
- 100 g rolled oats, processed to flour
- 100 g coconut flour
- 120 g coconut oil
- 100 g honey/maple syrup
- 1 vanilla pod, seeds scraped out
- a pinch of salt
- Process walnuts and rolled oats to flour, mix with coconut flour and a pinch of salt.
- In a separate bowl, combine coconut oil, maple syrup, and vanilla seeds.
- Stir the wet ingredients mixture into the flour mixture and create a nice slightly sticky dough. The dough will be a little crumbly, but if it holds together in a single ball, it is ok.
- Wrap in a kitchen foil and set aside to a cool place (preferably fridge) for at least a couple of hours, overnight is ideal.
- Take the dough out from the fridge the following day and wait for a couple of minutes so that it starts to come to a room temperature.
- Divide into two or three parts with a knife. Work with each part separately. Roll it out to 3-4 mm thickness and cut the shapes you like. Make sure you are as consistent as possible when it comes to how thick the rolled out dough is, as the differences could cause uneven baking and result in some burnt areas.
- Place your cookies onto a tray lined with baking parchment and bake at 160°C – 170°C for about 4-7 minutes. Keep an eye on them as they burn really quickly.
- Let cool and store in an airtight container for a couple of days.
- Serve dipped in chocolate or sprinkled with some coconut flour instead of sugar.