- Health advice
- Dec 12, 2012
Macadamia Spiced Christmas Shortbread
- 1¾ cups Coconut flour
- 2 tsp Aluminium free baking powder
- ½ tsp Celtic sea salt
- ½ cup Organic butter
- ¼ cup Coconut oil (this needs to be thick so you might need to put it in the fridge for awhile)
- ½ cup Xylitol
- 3 Eggs
- 4 tbsp Coconut cream
- ½ cup Lightly toasted macadamia nuts
- 2 tsp Mixed spice
- Preheat oven to 180 degrees, and grease a baking tray.
- Sieve together the flour, baking powder, mixed spice and salt (I always double check the quantity of the coconut flour after sieving as it gets very lumpy).
- In another bowl, cream together the butter, oil and xylitol.
- Stir through the eggs and coconut cream, and then slowly mix in the dry ingredients.
- Roughly chop the nuts and stir through.
- Using hands, roll into small balls, press flat and place on tray.
- Bake for about 10 minutes – take care not to overcook.
- Makes about 40.
