Shortbread with Coconut flour

Shortbread with Coconut flour

A gluten-free take on the delicious Scottish classic, with coconut flour for texture, fibre and flavour.


40 g Coconut flour
80 g gluten-free plain flour
2 tbsp FiberFin
a pinch of salt
80 g butter or coconut oil, room temperature
40 g Sukrin Gold
2 tbsp coconut milk
1 tsp vanilla extract


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.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
499 5 31 34 27