Lemon-Herb Shortbread (AIP, Paleo

• Produce

  • 1 Lemon, Zest of
  • 1 1/2 tsp Rosemary, Fresh

• Condiments

  • 2 tbsp Honey or maple syrup
  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 tbsp Arrowroot flour
  • 1/2 cup Coconut flour
  • 1 pinch Salt
  • 1 Sea salt to sprinkle on top

• Liquids

  • 3 tbsp Water, filtered

• Other

  • ½ c palm shorting, melted (liquid measure -- see note above

Found on eathealthrive.ca

Ingredients

• ½ c coconut flour, sifted
• 2 tbsp. arrowroot flour
• pinch of salt
• ½ c palm shorting, melted (liquid measure -- see note above)
• 1 tbsp. lemon juice
• 2 tbsp. honey or maple syrup
• zest of one lemon
• 1 ½ tsp fresh chopped rosemary (or thyme)
• 3 tbsp. filtered water
• sea salt to sprinkle on top

Directions

• Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
• In a medium bowl combine the coconut flour, arrowroot flour and pinch of salt.
• Make a well in the center and add the melted ½ cup liquid measure of shortening (see note in blog post), lemon juice, honey (or maple syrup), lemon zest and chopped rosemary (or thyme). Stir thoroughly. Add the water and continue to stir until, about one minute, you have a nice dough. This dough thickens as you stir.
• Divide the dough into two balls and roll each portion between two sheets of parchment paper to ¼ inch or very slightly thicker. Cut into shapes and transfer with a thin spatula to the prepared baking sheet.
• Reform the dough into a ball. Roll, cut and transfer. Continue in this manner until all dough is used.
• Sprinkle the shortbread with sea salt (Maldon Sea Salt Flakes are my favourite!). Place in the oven and bake for 15 minutes until lightly golden.
• Remove from the oven and allow to cool 10 minutes before transferring to wire rack to cool completely.