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By Liv Kaplan

Half Moon Shortbreads

Name: Half Moon Shortbreads
Prep time: 1 h 30 min
Cook time: 12 min
Total time: 1 h 42 min
Ingredients: 1 cup cassava flour; ½ cup almond meal; ⅓ cup + 1 tbsp coconut oil, melted; ¼ cup maple syrup; ¼ tsp salt; 1 tsp vanilla extract; 100g dark chocolate (85-90%)

6 steps

Prep:1h 30minCook:12min

A grain-free and low-sugar shortbread style cookie, with the perfect crumb, dipped in dark chocolate to create this beautiful half moon cookie. Perfect for children or adults with a cup of tea.

Updated at: Thu, 17 Aug 2023 06:04:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories181.4 kcal (9%)

Total Fat11.4 g (16%)

Carbs18.6 g (7%)

Sugars7.4 g (8%)

Protein2.5 g (5%)

Sodium50.1 mg (3%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupcassava flour

¼ tspsalt

1 tspvanilla extract

100gdark chocolate

85-90%)

Instructions

Step 1

Place cassava flour, almond meal and salt in a bowl and whisk together until no lumps remain.

Step 2

Place coconut oil, maple syrup and vanilla extract in another bowl and mix together.

Step 3

Pour the wet mixture into the dry mixture. Beat with electric beaters or in the bowl of a stand mixture until a homogenous dough forms. Shape into a tight log, about 3-4cm in diameter and wrap in baking paper or plastic wrap. Place in the fridge for one hour or overnight.

Step 4

Preheat the oven to 180°C and line a baking tray with baking paper.

OvenPreheat

Step 5

Slice the log of dough into cookies about 1cm and place on the baking tray. Bake in the oven for 10-12 minutes. The cookies are baked when they are just brown on the outside. If they are browning too quickly, place a sheet of foil over the top. Remove from the oven and leave to cool completely.

Step 6

Melt the chocolate in a double boiler or in the microwave in 30 second increments, stirring between each. Dip the cookies in the chocolate to submerge half way, ensuring to allow any excess to drip off, then place on a sheet of baking paper to set. Place the whole tray in the fridge for 30 minutes to set completely.

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