Even though it’s half-hailing, half-snowing, and utterly horrible outside at the moment, I can at least pretend it’s spring..
I absolutely adore these few weeks bridging the dark, dreary days of winter and the bright, cheery days of spring. I feel the days stretching out, see the beautiful array of colourful flowers starting to bloom, and am blasted by the chilly air the minute I venture outside!
Plus, it gives my a legitimate excuse to add plenty of bright colours and zesty flavours to everything in sight, which can only be a good thing, especially when it results in this buttery, crisp lemon & ginger shortbread!
The longer days also mean that I have a few more hours of daylight to photograph cookies in case an, ahem, purely hypothetical cat happens to jump on the countertop while I’m upstairs setting everything up and eats eight of the twelve shortbread cookies…
I really didn’t think I’d be able to recreate that crisp, buttery texture of proper shortbread without either grains or dairy, but after a little fiddling around with starch levels and coconut oil amounts, I’m extremely happy with the end result!
Sweet and crumbly, the addition of lemon zest and ginger brightens them up and adds to their light, snappy texture. You can definitely play around with the flavours here as well – removing the ginger, substituting orange zest, and drizzling the cookies with dark chocolate would be wonderful!
Feel free to roll the dough out a little thinner and use cookie cutters to cut out some shapes instead – just make sure to keep your eye on them as they bake because they’ll probably only need 8-10 minutes! Enjoy!
ginger lemon shortbread
Prep Time: 10 minutes + 30 minutes chilling time
Cook Time: 15 minutes
Ingredients (12 cookies)
- 1 cup ground almonds
- 1/2 cup arrowroot starch
- 1/4 cup coconut flour
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup maple syrup
- 1/3 cup deodorised coconut oil (you can also use butter if you are able to consume dairy)
- zest of 1 lemon
- 1 tsp ground ginger
1. Sift the flours into a bowl, then stir in the remaining ingredients and mix well to combine into a soft dough.
2. Wrap the dough in plastic wrap and place in the fridge for 30 minutes to firm up.
3. Preheat the oven to 160C/325F.
4. Roll the dough to about 1/2 inch thick between two pieces of parchment paper, then cut into twelve equal rectangles. Use a fork to gently poke a holes in the tops of the cookies if you want to!
5. Carefully transfer the cookies to a lined baking tray, then bake for 15-17 minutes, until golden brown. Let cool for 10 minutes and enjoy!