Gluten Free Crunchy Shortbread Biscuits (Bite This)

Contributing Monkie

Published on October 7, 2011

Filed Under Bite This, Full Recipe List, Recipes / Desserts, Recipes / Vegan Tags

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Gluten Free Crunchy Shortbread Biscuits 01 Gluten Free Crunchy Shortbread Biscuits (Bite This)Photographer V Blak

This recipe was sprung out of one of my many Martha Stewart inspired moments.
She called for straight up butter, of course, and so I wanted to see if I could use coconut butter instead. The batter was a little dry so I added nut milk and used chestnut flour instead of hazelnuts cause that’s what I had on hand and wow! They came out crunchy, delicately sweet and the perfect biscuit to serve along side some warm beverages.

Gluten Free Crunchy Shortbread Biscuits 03 Gluten Free Crunchy Shortbread Biscuits (Bite This)

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For The Recipe

6 TB coconut butter, softened

4 TB homemade nut milk or unsweetened soy milk

1/2 vanilla bean, split and scraped, pod reserved for another use

1/2 cup maple, brown or palm sugar

1 cup brown-rice flour

3 ounces blanched hazelnuts, finely ground (1 cup) OR 1 cup chestnut flour

1/2 teaspoon coarse salt

Instructions
1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on 2 sides.
2. Cream coconut butter, vanilla seeds, and sugar with a mixer until fluffy. Reduce speed to low; add flour, hazelnuts or chestnut flour, and salt.
3. Press into pan; freeze until firm, about 30 minutes. Score shortbread into 18 pieces; bake until gold, about 45 minutes.
4. Let cool for 15 minutes in pan. Then using the parchment paper to transfer, take out of baking pan and cool on a wire rack. Following the score lines, use sharp knife and cut into pieces.
5. Shortbread will keep, covered, for up to 3 days.

Gluten Free Crunchy Shortbread Biscuits 02 Gluten Free Crunchy Shortbread Biscuits (Bite This)

  • http://twitter.com/Natural_Edge TeraleeTrommeshauser

    I don’t know how on earth yours are so dark. I’ve got mine in the oven right now, and they are vanilla coloured!

  • DeniseC

    Is coconut butter the same as coconut oil in your recipe? Some people use them as the same and some people differentiate the butter and the oil. Thanks.

  • Aria

    So how did it turn out after it cooled?
    Mine looked dark cause i used chestnut flour so if you use hazelnuts it might come out lighter?

  • Aria

    So how did it turn out after it cooled?
    Mine looked dark cause i used chestnut flour so if you use hazelnuts it might come out lighter?



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