Intolerance friendly Recipes Sweet

Cinnamon Honey Shortbreads (Intolerance friendly)

November 2, 2017

Hey friends, while baking some egg-free, milk-free, sugar-free muffins for my niece yesterday (she was travelling with her parents and it’s always nice to have something to eat at hand on long road trips), I thought about these pictures she took of intolerant friendly shortbreads I made for her (Her favorite cookie recipe). Actually, I developed this recipe two months ago and she and I have been making a few batches since but it’s always the same, no time for posting and pictures. Hopefully I still have the ones she made and I can share with you the recipe today 🙂 The muffins recipe will come next.

 

These cookies are egg-free, refined-sugar free, gluten-free and diary-free!

Shortbreads Shortbreads

Ingredients (makes about 10 cookies):

  • 56 gr vegetable margarine
  • 25 gr coconut sugar
  • 40 ml honey
  • 150 gr Rice flour (or any flour that works for you)
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon

Directions:

  1. Cream together margarine, honey and coconut sugar.
  2. Sift in a bowl, the rice flour, salt and cinnamon. Add to the wet mixture and stir together (do not over beat or the dough will be too hard)
  3. Form dough into a disc and place in the fridge for about half an hour.
  4. Pre-heat oven to . Add lemon juice, flour, syrup and stir until the apple slices are well covered.
  5. Preheat oven to 180°c and line a baking tray with parchment paper.
  6. Flatten the disc with a rolling pin until the dough is about 0,4 cm thick and make cookies with a cutout.
  7. Place on baking tray and in the middle of the oven for about 10 minutes.

Enjoy!

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1 Comment

  • Reply Savannah August 25, 2018 at 2:34 pm

    These shortbread are delicious. I recommend this recipe!

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