Strawberry Shortbread Cookies

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  • 1 cup Strawberries - chopped
  • 1 teaspoon Honey
  • 0.33 cup Coconut Flour - + 2 tbs
  • 4 tablespoon Butter - chilled, cubed
  • 2 teaspoon Honey
  • 1 teaspoon Vanilla Powder
  • Semi Restricted, Gluten Free, Vegetarian
  • Pre-heat the oven to 180C/350F. Line a baking sheet with baking/parchment paper.
  • Place the strawberries and honey in a small saucepan. Heat over medium heat until they break down, stirring constantly. Mash with a fork. Turn the heat up and bring to a boil. Cook, stirring constantly, until thickened and resembling jam. Take off the heat and cool slightly.
  • Place the coconut flour and butter in a bowl. Mix until it resembles breadcrumbs, then add in the honey and vanilla powder, and mix until it comes together.
  • Using your hands, take a small amount of the dough and roll it into a ball. Place on the baking sheet. Place an indent in the middle. Repeat until all of the dough has been used. Place a small spoonful of jam into the indent.
  • Bake for 6-8 minutes until golden, watching carefully, as the cookies can burn quickly. Remove from the oven and cool on a wire rack. These are best eaten on the day they are baked.


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