Traditional shortbread recipes call for very simple ingredients – usually sugar, butter and flour. This AIP Paleo recipe jazzes it up with added spices, healthy palm shortening and coconut flour to make a special treat for those on very restricted diets.
Shortbread is supposed to be crumbly and this is achieved in a conventional recipe by using a lot of butter. Apparently the fat inhibits the gluten from expanding and creates the crumbly texture.
Our use of coconut flour achieves this crumbly texture without trying too hard because it is naturally full of fiber and has no gluten at all.
In this recipe I chose to use palm shortening for those who cannot even tolerate ghee. However, butter or ghee may also be used.
As you probably know by now, two vegetables oils that are primarily saturated fats are coconut oil and palm oil. Coconut oil has many benefits and palm oil runs a close second.
Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, high melting point and stability. This is a great product for use in baking (deep frying) and making treats such as frosting.
Palm shortening is not hydrogenated and is not a trans fat like typical commercial shortening. Since it has been separated from some of the unsaturated portion of the oil, it is colorless and odorless, and will not affect the taste of foods.
Palm shortening is a good non dairy alternative to butter or ghee.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 large wedges
Shared at: Hearth & Soul Hop
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