Shorties

Melt-in-the-mouth shortbread cookies

INGREDIENTS
1 cup oat flour
1/4 cup pure tapioca flour/powder + extra for rolling
1/4 cup raw unsalted cashews, ground or very finely chopped
2 TBSP coconut oil*
3-4 TBSP cold water

* coconut oil should be on the solidified side, so pop it in the fridge for a while if it’s too liquid (don’t let it get rock hard)

EQUIPMENT
Pastry cutter or large fork
Rolling pin or bottle/jar
Small cookie cutter (or small glass)
Baking pan – non-stick or lined with silicone mat or parchment paper, or very lightly oiled with coconut oil

DIRECTIONS
Preheat oven to 310°F

Stir the oat flour, tapioca flour and ground cashews together. Using a pastry cutter or fork, cut the coconut oil into the flour mixture until the texture is the size of small peas. Sprinkle the water in gradually while mixing with a fork until the dough holds together and you can form a ball with your hands.

Sprinkle some tapioca flour onto your surface and roll the dough out to approx 1/8 inch thick. Put some tapioca flour into a small bowl and dip your cookie cutter or glass edge into the flour as you cut the dough. Alternately roll the dough into 1″ balls, place on baking sheet, and press with a fork.

Bake for 14-16 minutes (start checking at 12 mins), until the biscuits are slightly golden on the bottoms and firm to the touch on top. The cookies are meant to be delicate, but can be baked a bit longer for a firmer result.

Makes approx 14 small cookies. Will keep at room temperature for a few days, a couple of weeks in the fridge, or can be frozen.