A beautiful and delicate shortbread to enjoy this festive season. We wanted to make a gluten free shortbread recipe that was crumbly, soft and buttery (without the butter). This shortbread is all those things and so much more!
Prepare the chia eggs by combining the chia seeds with water in a small bowl and set aside to thicken.
Put all the dry ingredients together into a bowl and ensure they mixed well.
In a seperate bowl mix together the wet ingredients until smooth and no lumps.
Add the dry ingredients to the wet ingredients in small instalments, until a dough is formed.
Once the dough has come together flatten down into a disk like shape, wrap it up and place into the fridge to chill for at least 30 minutes.
Preheat the oven to 180C.
Once the dough has chilled lay it on a flat surface to roll out. If it is too difficult to roll straight out of the fridge bash it with the rolling pin gently to help it to warm up which will make it easier to roll out.
Roll the dough to about 1cm thick and cut into snowflake shapes using a cookie cutter.
Place the cookies onto a baking tray lined with baking paper. Bake in the oven for 8-10 minutes or until slightly golden brown around the edges.
Remove from the oven and allow to cool on the baking tray before transferring to a wire rack to cool completely. Dust with icing sugar (or simply leave as is) and serve on Christmas day. They are also fantastic as a gift to your foodie friends.
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