25 November 2011

Coconut Cream Shortbread

You might not believe it, but not everything I make contains coconut1. Although I may not be helping my case by posting this recipe, I couldn't resist.
I hadn't intended to be baking today. I had nice plans for my day off that were unfortunately upended by the unexpected. I don't want to go and deal with the aforementioned "unexpected", so I'm procrastinating by baking, which is really quite a nice stress-reliever. Then, I'll continue to procrastinate by practicing some yoga, taking a bath, watching a movie...

But for now... shortbread!


These melt-in-your-mouth cookies are delicious as is, and they're so flexible2, they can easily be customized with fun flavors and/or glazes - lemon, fruit preserves, chocolate/chocolate chips, cinnamon sugar, chocolate mint...  Yum. Did I mention that they also have NO gluten, soy, corn, nuts or refined sugars?? Well, they don't.


Coconut Cream Shortbread
(makes 8-12 mini cookies)
  • 70g (1/2 Cup)  Sorghum Flour
  • 20g (2 Tbsp + 2 tsp) Tapioca Starch
  • 60g (approx. 1/4 Cup) Creamed Coconut or Coconut Butter (NOT Coconut Oil)
  • 1/2 Chia Egg (1 1/2 tsp Ground Chia + 4 1/2 tsp filtered water)
  • 30g (3 Tbsp) Coconut Palm Sugar
  • 2 tsp Vanilla Extract
  • Scant 1/4 tsp Sea Salt
Oven 325F/160C

Prepare your chia egg, and set aside to thicken.

In mixing bowl, combine creamed coconut, coconut sugar, salt, vanilla and 1 tsp of very hot water. I found that a fork works quite nicely to really mix the ingredients well.
In a separate bowl, stir/whisk together the tapioca and sorghum.

Stir the chia egg into the creamed coconut mixture, then add the dry ingredients. Mix/knead everything until a smooth, stiff dough forms - you will need to knead3 with your hands.

Once the dough is smooth and uniform, break off small pieces, and roll between your palms to form 1" balls. Using your fingers or a fork, gently flatten each dough ball  - to approx. 1/4" thickness - onto an ungreased baking sheet.
Place the cookie sheet in the fridge to chill for 15-20 minutes.

Transfer the baking sheet to a preheated oven and bake for 7-10 minutes. The cookies should seem slightly undercooked, when you remove them; they'll continue to bake a bit and firm up as they cool.
Allow the cookies to cool on the baking sheet (don't try to take them off while they're hot - really). Once they've cooled for 10-15 minutes, they can be transferred to a cooling rack.4

Allow the cookies to cool completely before serving or scarfing down.5


Create Procrastinate a Fabulous Day!


1. Although that wouldn't be a bad thing, it's true... I swear!
2. adjective 1. capable of being bent, usually without breaking; easily bent: a flexible ruler.
                  2. susceptible of modification or adaptation; adaptable: a flexible schedule.
                  3. willing or disposed to yield; pliable: a flexible personality.

3. Aren't I clever?
4. I let these cool right on the baking sheet, although I wouldn't recommend that method for most baked goods.
5. It might be difficult, but trust me, your patience will be rewarded. 

5 comments:

  1. This looks absolutely delicious. Would love for you to share your pictures with us over at foodepix.com.

    ReplyDelete
  2. omg!! i'm so obsessed with coconut.. .i'm glad you share my addiction. these look so awesome. bookmarking this!

    ReplyDelete
    Replies
    1. Seriously, I don't know how I'd survive without coconut! :-)

      I have lots of coconut recipes, if you're interested - including, some rather delicious coconut muffins and a grain-free granola made from...yep... coconut :-)

      Hope you enjoy the shortbread!

      Delete
  3. Hi - could I get permission to feature your photos on my blog and or facebook with credit to you? I think my readers would love your content. Thanks in advance! And I visited Italy in my college years. Beautiful country!

    ReplyDelete
    Replies
    1. Hi Adrienne! Could you please send me an email with details about your blog/FB page?
      Thanks!
      And thanks for reading :-)

      Delete

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