Shortbread

Melt in your mouth plant based and palm oil free shortbread that is reminiscent of the Christmases of our childhood.

Method

• Cream coconut oil for about three minutes until smooth.
• Sift and add icing sugar and beat until light and fluffy, about three minutes.
• Add cornstarch and beat until blended.
• Sift flour and add to mixture and beat on medium speed to blend until ball forms around paddle.

Pressed Cookies

• Press dough into ungreased molds and prick with a fork.
• Cool in fridge for ten minutes.
• Bake at 300 degrees F. for 25-30 minutes until centers are mostly crisp.
• Cool in pan for ten minutes.
• Using the edge of small, sharp paring knife, gently pry up one corner of cookie and then lift cookie onto cookie rack.
• Store in freezer.

Rolled Cookies

• Form dough into a uniform ball.
• Place on a well floured surface.
• Roll out to 1/4 inch thickness.
• Cut into desired shapes or use your favorite cookie cutters.
• Prick with a fork and place on parchment covered trays.
• Cool in fridge for ten minutes.
• Bake at 300 degrees F. for 20-25 minutes until cookies are mostly crisp in the center.
• Cool on tray for ten minutes and then transfer to cookie racks.
• Store in freezer.