A simple sugar-free recipe for shortbread. ‘Better than a bought one’ as my husband says 🙂
Ingredients
- 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
- Grind hazelnuts into course flour (no need to remove skin)
- Mix hazelnut flour, Spelt flour and salt in large mixing bowl
- Add coconut oil and maple syrup and mix well
- Gradually add water and knead by hand until dough is moist and holds together
- Cover a small baking tray with parchment/baking paper
- Place dough onto tray and shape into an inch thick oblong, about 8″ by 6″
- Use a spatula or blunt knife to divide the dough into 8 columns and then divide in half to make 16 fingers
- Score with fork on top to make it look fancy!
- Heat in pre-heated oven at 325F/170C/Gas Mark 3 for around 20/25 minutes
- Check fingers after 20 minutes, should be firm to touch and hold together when lifted up
- Bake for another few minutes if not ready
So what is the carbon footprint of this recipe?
Low 🙂