• Low Fat, Low Sugar Shortbread


    A super easy to make Christmas favourite with around 80% less sugar and no refined carbohydrates (makes around 30 biscuits)


    • 1 and 1/2 cups coconut flour
    • 12 tablespoons coconut butter (melted)
    • 1/2 cup maple syrup or honey
    • 2 teaspoon vanilla essence (optional)
    • pinch of salt


    1. Cover a baking tray with greaseproof paper. Set aside.
    2. Combine all ingredients in a bowl and mix until combined and you have a smooth consistent dough.
    3. Pat the dough into a square and cut it into around 30 even pieces. Pat each piece into a rectangle shape and place on the baking tray. Poke each biscuit with a fork to create a pattern on them. Place the baking tray in the freezer for about 45 minutes.
    4. While the shortbread is chilling, pre heat the oven to 100 degrees Celsius.
    5. Transfer the chilled shortbread to the oven and bake for 45 – 50 minutes or until slightly golden.
    6. Remove from oven and allow to cool for 30 minutes.