How can we improve a shortbread? Make one, two and sandwich them together with butter cream…
I’m sure you’ve all tried a melting moment in your lifetime. Another bright Australian idea, this aptly named biscuit is as delicious as it is naughty. Under the watchful, green eye of James Mcloughlin, co-founder of Melbourne’s healthy cafe, Green Press, we’ve put together a super-easy, clean version of this Aussie classic – the short bread is made up of only four ingredients and the filling only three. In terms of nutrition, coconut flour is a gluten free flour, rich in dietary fibre, high in beneficial fats, safe for diabetics and packed with protein. Coconut oil is a great source of healthy fats that stabilise blood sugar levels. Paleo and vegan friendly, and suitable for dairy, gluten and nut allergies, these are the ultimate crowd-pleaser (or fussy-guest pleaser).
Melting Moments Recipe
3/4 cup soften coconut oil
4 tablespoons maple syrup/honey/rice malt syrup/coconut sugar
1 teaspoon vanilla
1 cup + 5 tablespoons coconut flour
1/2 cup softened coconut oil
1-2 tablespoons of maple syrup/honey/rice malt/coconut sugar
1-2 teaspoon lemon juice
1-2 teaspoon zest of lemon
- Preheat oven to 180°C and line a baking tray with
- In a bowl whip the wet ingredients together with a fork until smooth, white and fluffy.
- Fold in the coconut flour.
- Spoon out 1.5 tablespoons of mixture and roll into a ball. These are very delicate so be careful or try adding some more coconut oil to make it easier.
- Place on tray and press down with a fork to flatten slightly
- Bake in oven for 8-10 minutes or until golden.
- Blend or process ingredients together.
- Adjust the sweetener and lemon to taste.
- If it starts to become too runny place in the fridgecovered for about 15 minutes and whip again.
- Sandwich two shortbreads together with about 1 tablespoon of butter cream.
- Store in the fridge.