Coconut Sugar Shortbread

I only wish I could take full credit for this recipe. Alas, this is a very slight modification of a delicious, tender, crumbly, more-ish recipe that my friend Cathy gave me. I subbed in coconut sugar for regular sugar. It definitely deserves to be shared.

I’ve chosen to make sweet little linzer cookies from the dough, but you could use any shaped cutter or even roll it a little thicker and bake as a slab.

9oz / 260g all purpose flour
1 1/2 oz / 40g rice flour
3 1/2 oz / 100g coconut sugar or regular sugar
7oz / 200g butter at room temperature
Raspberry jam

Pre heat the oven to 300 degrees Fahrenheit.
Put all of the ingredients into the bowl of a kitchen aid and mix together. You may need to finish by squeezing it together with your hands.
The dough is a little sticky so roll it out on a silicone mat with some plastic wrap on top or between two pieces of plastic wrap.
Roll to a thinness of 1/8″.
Chill in the fridge for 20 minutes.
Cut out desired shapes. I used a heart shape linzer cookie cutter and got 18 top and 18 bottoms from my initial roll. I formed the scraps into a ball and stuck back in the fridge for another day.
Bake in the oven for 10-15 minutes on the bottom rack.
Remove and cool on a wire rack.
When completely cold, invert the bottom cookie, spread 1tsp of jam on each cookie and pop the top on.
Repeat for each cookie and then dust with a sprinkling of icing sugar.

Share with your loves and enjoy. F


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