It wasn't until my favorite Aussie friend and former coworker introduced me to her whipped shortbread that I knew what real shortbread was supposed to taste like. Unlike the crunchy shortbread cookies you find in those giant Christmas tins from your neighbor, these were thick, tender, buttery slices of cookie that resembled, well, bread.
This version embodies that winning combo of buttery cookie and sliced bread, with an added infusion of citrus and a slightly flowery finish.
Typically that buttery flavor is derived from, well, butter, but this recipe calls for coconut oil, which is surprisingly buttery in flavor and texture. Coconut oil is great for baking, as it withstands fairly high temperatures. When fats reach their smoking point, toxic fumes and harmful free radicals are released. Coconut oil's smoking point is about 350˚F. It also contains medium-chained fatty acids which makes coconut oil much easier for the body to digest.
Put that in your pipe and smoke it.
Grapefruit-Lavender Honey Shortbread
1 cup softened coconut oil
1 tsp vanilla
1/2 cup honey
2 + cups brown rice flour
1 tsp xanthan
1 grapefruit zest
2 pinches lavender
3/4 cup chopped nuts
Directions: Preheat oven to 300˚F. Beat coconut oil, vanilla and honey until fluffy. Slowly add remaining ingredients (fold nuts in last).
Spread into ungreased square baking pan. Cut rectangle slices into batter before baking (this will ensure a clean edge when you cut them again after baking). Bake for 30-40 minutes until edges start to brown.
1/4 cup creamed honey mixed
1 teaspoon beat juice (for pink hue), optional
Mix icing ingredients together and spread on top of shortbread once cooled. Remove from pan and top with lavender buds and/or grapefruit zest for an added garnish (optional)!