A gluten-free take on the delicious Scottish classic, with coconut flour for texture, fibre and flavour.
Mix the flours with the FiberFin and salt. Stir in the Sukrin Gold. Rub in the butter or coconut oil and stir in the coconut milk and vanilla extract. Combine to a dough.
Place the dough between two pieces of baking paper atop a baking sheet. Roll it out to a circle, then chill for 30 minutes. Mark the circle into wedges and prick all over using a fork.
Bake the shortbread at 170 Celsius/325 Fahrenheit for 20 minutes on the middle rack. Cool for 5 minutes before cutting into wedges.
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