Almond Raspberry Rose Shortbreads
Almond Raspberry Rose Shortbreads
This shortbread biscuit recipe was inspired by the love of that special someone. Make them for your sweetheart and then enjoy together on your next date, romantic day cozying up, or pack them up in a cute little box to send to your secret crush and watch them gush.
Made with all-natural colours, using beetroot and raspberry freeze-dried powders, and without any wheat flour or sugar, they are not only vegan, but also the perfect low carbs, gluten-free, and sugar-free treat.
This recipe is so easy to adapt, you can swap out the flavours for any combination you fancy. Be it, chocolate, cherry, orange, strawberry, lemon, or straight almond and vanilla, and decorate with your favourite freeze-dried edible flowers or candy sprinkles.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- Makes8-10
Ingredients
Shortbreads
- 150 gms Vegan Butter
- 50 gms Stevia Sweetener (Truvia)
- 120 gms Finely Ground Almond Flour
- 30 gms of Coconut Flour
- 30 gms of Freeze Dried Raspberry Powder
- 20 gms of Beetroot Powder
- 0.5 Teaspoon of Baking Powder
- 50 mls of Almond Milk
- 0.5 Teaspoon Vanilla Extract
- 3 Drops of Almond Flavoured Drops
- 2- 3 Drops of Rose Flavoured Drops (Adjust to Taste)
To Decorate
- Melted Low or Sugar Free Dark Chocolate - Kokoacollection 100% West Africa
- Edible Rose Petals
- Extra Raspberry Powder
Method
Shortbreads
Preheat oven to 180C/350F/Gas 4.
In a stand mixer, cream together the butter and Stevia sweetener until pale and fluffy.
Add all dry ingredients (Flours and Powders) into a sifter and sift out any lumps into the butter mix.
Mix on medium until roughly combined, then add the flavourings and milk and mix until it comes together in a dough. Dough should be slightly moist but holding together firmly. If a little dry, add a tad more milk.
Optional Step: Cover and store in fridge for 30 minutes to harden the dough.
Place between 2 sheets of baking paper and roll out until reaching a thickness of ½ cm.
Cut into shapes of your choice, then place on lined baking trays.
Cook for 10-12mins until slightly browned on the edges.
Wait 5 mins then transfer to a wire rack for cooling. Cookies will harden once cooled.
Decorate with melted Sugar free Dark Chocolate and a mix of Edible Rose Petals And Raspberry Powder.
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