A simple sugar-free recipe for shortbread. ‘Better than a bought one’ as my husband says 🙂

vegan shortbreadIngredients 

  • 1/2 cup raw hazelnuts (filberts)
  • 1 1/2 cups wholegrain Spelt (or Wheat) flour
  • 1/2 tsp sea salt
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1/3 cup water

Method

  1. Grind hazelnuts into course flour (no need to remove skin)
  2. Mix hazelnut flour, Spelt flour and salt in large mixing bowl
  3. Add coconut oil and maple syrup and mix well
  4. Gradually add  water and knead by hand until dough is moist and holds together
  5. Cover a small baking tray with parchment/baking paper
  6. Place dough onto tray and shape into an inch thick oblong, about 8″ by 6″
  7. Use a spatula or blunt knife to divide the dough into 8 columns and then divide in half to make 16 fingers
  8. Score with fork on top to make it look fancy!
  9. Heat in pre-heated oven at 325F/170C/Gas Mark 3 for around 20/25 minutes
  10. Check fingers after 20 minutes, should be firm to touch and hold together when lifted up
  11. Bake for another few minutes if not ready