Plant Based, Gluten Free Shortbread.
I know - doesn't seem right.
But if you love shortbread (me), and you don't want to eat inflammatory foods like dairy then you at least have to give it a try...
So I did and I have to say I liked it enough to share the recipe with you.
This recipe is actually also gluten free - which seems like even more of a sin, but honestly delicious.
Might not be the healthiest recipe I have created, but its Christmas and sometimes you need a little shortbread...
Cocount sugar is an unrefined sugar and has a lower glycemic index than refined white sugar. It is considered a natural sweetner. Keep in mind, it is still a sugar and, like all good things in life, should be consumed in moderation!
Preheat the oven to 325. Line a baking sheet with parchment paper.
In a stand mixer or with a hand mixer cream the Earth Balance and sugar together until light and fluffy (approximately 2 minutes). Turn the mixer speed to low and add the flour 1/2 a cup at a time until well combined.
Separate the dough into four equal round balls and roll each one into a 1/2" thick circle. Score the top of each disk into 8 wedges. (see picture)
Bake for 25 minutes or until the bottoms are golden. Let them cool and then break them into wedges.
Store in an airtight container at room temperature. They also freeze well - perfect to have on hand for all of the holiday season.