This shortbread is slightly sweet–and simple to make featuring only a handful of ingredients. Incorporating sprouted, whole grain flour helps to increase the nutritive value and the digestibility of the sweet. As with all sweets, it’s best eaten in moderation and for special occasions only.
Maple Shortbread
This Maple Shortbread Recipe makes delicate, buttery cookies infused with the woodsy sweetness of dark maple syrup.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 8 servings
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Ingredients
- 2 cups spelt flour
- 1/2 teaspoon fine sea salt
- 1 cup butter softened
- 1/4 cup dark maple syrup
Instructions
- Heat the oven to 350 F. Then line a baking sheet with parchment paper.
- Whip the maple syrup and butter together until the syrup is thoroughly incorporated into the butter. Next, add the flour and salt and mix thoroughly.
- On a floured board, roll the dough into a disk and place it on a cookie sheet or preheated baking stone. Prick the dough slightly with a fork and gently score the disk into 8 individual portions or as desired. Bake for 15 minutes or until the shortbread is slightly golden. Allow to cool completely before serving.
Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
![Coconut Pumpkin Bars are bliss! ❤️ .
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I’m sure you’re at your MAX when it comes to powdered sugar, flour, and buttercream. And I’m sure you have another party tomorrow, too.
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So, make something healthy(ish)! That beautiful blend of nourishment and festivity. We love the coconut pumpkin bars.
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You start first with an oat-pecan shortbread, and then blend up a gorgeously pumpkin filling spiced with cinnamon, ginger and just a splash of @so_delicious Coconutmilk Holiday Nog. .
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Snag the full recipe by visiting the link in my profile.
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#realfood #sodeliciousdairyfree #nourishedkitchen #dairyfree #holidairyfree](http://scontent-iad3-1.cdninstagram.com/v/t51.2885-15/sh0.08/e35/c0.169.1349.1349a/s640x640/80853527_591235761420187_3845673080707884987_n.jpg?_nc_ht=scontent-iad3-1.cdninstagram.com&_nc_cat=107&_nc_ohc=_gzftkGoTK0AX-oB-UQ&oh=ccf2f438a0c5feab9a618eae78aa4de8&oe=5E853817 "Coconut Pumpkin Bars are bliss! ❤️ .
So, it’s December. And the kids have parties. And there’s a holiday party at work. And cookie swaps. [ad]
.
I’m sure you’re at your MAX when it comes to powdered sugar, flour, and buttercream. And I’m sure you have another party tomorrow, too.
.
So, make something healthy(ish)! That beautiful blend of nourishment and festivity. We love the coconut pumpkin bars.
.
You start first with an oat-pecan shortbread, and then blend up a gorgeously pumpkin filling spiced with cinnamon, ginger and just a splash of @so_delicious Coconutmilk Holiday Nog. .
Toss it in the oven, and bake until set. Then slice up the bars, too then with some dreamy So Delicious CocoWhip and a sprinkle of candied ginger. EASY!
.
Snag the full recipe by visiting the link in my profile.
.
.
.
#realfood #sodeliciousdairyfree #nourishedkitchen #dairyfree #holidairyfree")
Hi, I also was wondering what the measurement was on the salt–should that be 1/4 tsp? Thanks! 🙂
How thick did you roll this out?
Hi! I was just wondering about the amount of salt needed for this recipe. The recipe simply states “1/4 Real Salt”. Is that 1/4 tsp? Just wanted to double check before trying the recipe. Thanks!