Organic Coconut Butter Shortcake

May 2, 2013

My friend Wiesia (Veesha) made us these divine biscuits for Christmas. They smell & taste amazing! What I like best is the fact coconut sugar doesn’t re-act with our bodies like horrible cane sugar. Whole food biscuits—yummy!


Butter Shortbread
125g Organic butter
125g (approx 1/2 cup) organic coconut oil
1/2 cup organic coconut sugar
1 1/2 cups of organic plain flour
1 1/2 cups of organic coconut flour
2 teaspoons grated lemon grind

Have butter at room temperature. Combine butter, sugar and lemon rind in a small basin of electric mixer. Beat at low speed to combine the ingredients, increase the speed to medium and beat well. Gradually add flour and mix well together to form a firm dough. If the mixture is too dry add 1-2 teaspoons of oil. Turn on to the lightly floured surface, knead until smooth. Roll out to 1cm thickness.

Cut out shapes using cutters. Place an lightly greased oven trays. Bake in moderate oven 20 min-utes or until golden. Stand on tray for few minutes, cool on wire rack. Makes 25-30 biscuits depending on the size of cutters.

Note: Keep whole lemon in the freezer. It is easy to grate with the skin on. This can be a healthy addition to salad dressings, soups or gravies.

Coconut products can be purchased from Wiesia’s local company

Well worth a look is also … There are lots of gluten-free choices here.


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