A sandy, crumbly, melt in your mouth aromatic cinnamon shortbread biscuits. They are vegan, gluten free, and refined sugar free!
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I made this cinnamon shortbread tow years and a half ago. I had to republish this recipe. Long time ago, I asked someone in the blogging and tech field, if I should update my old content. She said if you want it to be a business, then yes you should. If it’s a hobby, then you decide what to do. Well, I decided to keep a few, and updated lots of recipes especially after my photography got better.
However, this recipe was perfect to me. Crunchy and melt in your mouth with hints of coconut and cinnamon. However, what happened later, that the shelf life was short and the biscuit lost it’s crispiness after few days and start to fall apart, and sometimes it broke after baking. Shortbread isn’t like that.
After lots of practice in gluten free baking, and because I want to have the perfect recipe for YOU.
Blogs are no longer a place for journal fun baking experiences in the kitchen. Now people seek tried and tested recipes on blogs, and I bet you are one of them just like I am.
After taking baking seriously – because obviously love it and used to ignore it and sleep on it. I can’t offer you a recipe that isn’t perfect. Especially in baking. because you may have unbalanced savory recipe, but in baking, if’s it not balanced, it will definitely fail.
I’ve changed the name too, because now there is no coconut in the recipe anymore . I relied on coconut oil/butter for the recipe for a subtle flavor of coconut. You can substitute vanilla flavor with coconut extract, I’ve not tried it myself, but I’m sure it would be tasty. Here is one from the brand that I totally love, and you most probably know it and love it too. It’s McCormick , here is the link.
What I really changed is the fat source in the recipe. Now I’m using a vegan butter, that I’m starting to rely on it a lot. Coconut butter and coconut oil, don’t cut it. They don’t give the flavor, and actually, not the best texture too. The shortbread is about the butter, so if you are a vegetarian and want to try the recipe, butter would be the best option.
Also, I added cornstarch too , to stop the spreading and keep the shortbread intact and hold the shape better. it’s a cheap option and gluten free too.
And it’s very easy to make it gluten free, I’ve used Bob’s red mill baking 1 to 1 flour. It’s a great substitute for all purpose flour for baking.
Old content
Crispy from outside and gooey inside, these thin shortbread are flavored with cinnamon and made with coconut sugar, coconut oil and vanilla. They are perfectly healthy, but buttery too. They are vegan, gluten free, and refined sugar free!
Cinnamon Shortbread
I’m a cinnamon fanatic and coconut, milk , oil, and cream of course! And you know what? Shortbread, and ah it’s not so cool. Shortbread is very buttery and many times sugary too. You can eat many in one setting! If done right, they melt in your mouth and tastes heavenly. What made me think of making shortbread is, when I tried two years ago some from Waitrose , an international hypermarket. They make their own stuff, I had earl grey tea lemon ones with a glaze on them, oh my! They were sent from heaven!
I made shortbread more than once, but I failed. I didn’t seem to get it right, so I just forgot it. But just few days ago, I wanted to put coconut sugar in a good recipe that shows it’s deliciousness and lightness, so I thought shortbread is in order! And what do you think fits well with coconut sugar? Cinnamon of course.
Coconut Sugar
it’s brown not white , right? I didn’t know that either until I opened the bag. It’s unrefined sugar made of coconut palm tree.
Why coconut sugar can be a healthy option:
- It’s unrefined, so it retains some of the nutrients like minerals, zinc, iron and calcium.
- It has an inulin , a soluble fiber that may decrease insulin sensitivity.
- It has a low range of gelycemic index, which means it doesn’t raise the blood sugar quickly after eating it.
However, you need a good amount of to get these benefits, and you have to know it’s the same calories from granulated white sugar, you need to be more cautious that is it, but I recommend it!
Coconut oil
Coconut oil has saturated fatty acids like lauric acid, and there are many health benefits that are not proven yet. This is a study for virgin coconut oil can lower cholesterol in rats. We need more studies for it, on the human.
This shortbread is much lighter than the classic butter version, less sweater, and because it’s made with gluten free flour, it’s very light and cinnamony.
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If you made this cinnamon shortbread , I would love to see your creation, please tag me @Nutrizonia on Instagram and Facebook too, and use the hashtag #Nutrizonia
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Cinnamon Shortbread {Vegan & Gluten Free}
Ingredients
- 30 g coconut sugar*
- 60 g solid vegan butter
- 90 g Bob's red mill ,1 to 1 baking gluten free flour
- 10 g cornstarch (GF)
- 1 tsp vanilla essence
- 2 tsp cinnamon
- A pinch of salt
Instructions
Preheat the oven at 320f , 160C .
In a food processor, mix all ingredients until crumbly then transfer them to floured surface. Or You can mix coconut sugar, and butter until they mix together. Then add dry ingredients, and transfer the mix to a floured surface.
Put the dough together without kneading. It will take around 5-10 minutes.
Shape the dough into a log, 2 1/2 inch wide and the hieght 1/2 inch .Then wrap it with plastic wrap, and put it in the fridge or freezer at least 1 hr.**
Remove from the freezer, then let the dough log rest at room temperature.
Cut the log into thin slices, 1 inch, then transfer them to a baking sheet with a parchment paper
Put the baking sheet in the oven for 5-10 minutes or until it looks firm. They get done quickly , so keep an eye on them.
Get them out of oven, put them on a rack until they cooled down, and enjoy them.
Store the shortbread biscuits in an air tight container for up to 1 week***.
