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Sukrin Gluten-free Shortbread, sugar-free with Sukrin Coconut Flour and Sukrin Gold
A gluten-free take on the Scottish classic. Our version has added coconut flour for texture, fibre and flavour, plus Fibrefine which besides adding resistant starch with it´s healthful properties, also helps to make the shortbread not too crumbly.
Mix the flours with the Fibrefine and salt. Stir in the Sukrin Gold. Rub in the butter or coconut oil and stir in the coconut milk and vanilla extract.
Combine to a dough. Roll out into a circle shape between two pieces of parchment, on a baking sheet. Chill for 30 mins, then mark the circle into wedges. Prick all over with a fork, then bake at GM3/170c in the centre of the oven for 20 mins. Cool for 5 mins before cutting into wedges.