The perfect treat with a cuppa. Super easy to make and delicious. This is my take on a dairy free shortbread. You can substitute the Sharpham Park Spelt flour for gluten free flour.
First, preheat oven to 180 degrees C. Grease a square baking tray with coconut oil.
1 ½ cups Spelt flour – I use Sharpham Park
1 ¼ cups Ground almonds
90g melted coconut oil
2 Tablespoons Maple Syrup
1 Teaspoon vanilla extract
Pinch of salt
Combine all the ingredients by hand until a dough is formed. You may have to add a little water to make into a dough. Press onto the baking tray. Prod with a fork, pop into the oven and bake for 10-12 minutes.
Take out of the oven and using a sharp knife cut the hot shortbread into slices. Leave to cool a little before transferring to a wire rack to cool.