Scotland has been in the news a lot the last few weeks, Someone on Twitter made me giggle by commenting that they were getting their fill of Irn Bru and Scotch Eggs before they were moved to the foreign foods aisle. However Scotland are still with us, as part of Great Britain and subsequently I still feel some ownership of these tasty highland inspired little numbers. Shortbread, crunchy and crumbly and wonderful for packed lunches, cups of tea, pretty little gifts or as a homemade post school treat. But this shortbread contains no dairy and is bursting with the much extolled virtues of coconut oil.
Tasty little numbers
Dairy Free Shortbread
Ingredients
70g sugar
150g softened coconut oil
200g flour
pinch of salt
Method
Preheat your oven to 180°C.
By hand mix together the sugar and coconut oil until it forms a smooth runny paste. Add the flour and salt and rub the mixture between your fingers as you would standard shortbread.
When the dough is throughly combined, shape into ‘fingers’ and squash flat. Prick with a fork- it doesn’t add much to the texture, but it does look just like real shortbread that way!
Bake on greaseproof paper for 20-22 mins until golden brown. Take care when taking these from the oven as they will be soft and break easily.
Transfer the biscuits to a cooling rack and let me cool and harden.
Enjoy them dunked in your afternoon cuppa, or wrap in cellophane for a sweet and surprising present for those friends who don’t do dairy.
Family Fork 
Leave a Reply