Shortbread Cookies


2 1/2 cup whole spelt flour

1/2 cup icing sugar

1/4 tsp pink himalaya salt

1/2 tsp cinnamon

1/2 cup almond meal

1 cup non dairy cold butter

1/4 cup agave

1tsp vanilla extract

dried rose petals

candied sprinkles

For the frosting:

3/4 cup icing sugar

1/4 tsp vanilla extract

2tbsp oat milk


1. Sift flour and icing sugar in a mixing bowl. Add salt, cinnamon and almond flour. Mix gently.

2.Cut non dairy butter into rough chunks and add to mixing bowl. Massage dough with hands to combine the flour and butter, until dough is shaggy and loosely combined. Add agave and vanilla extract and mix to combine. Bring together to form a dough ball.

3. Sprinkle work surface with flour and roll dough into a thin sheet, approx. 1/4inch thick. Cut round circles into dough using a cookie cutter.

4. Preheat oven to 350F. Line two baking sheet with parchment paper and place the cookies on sheet. Bake for 10-22 minutes, or until cookies are lightly golden in color. Let cool completely.

5. Make icing by sifting icing sugar into a mixing bowl. Add vanilla and 2 tbsp. oat milk. Mix to combine. Add more oat milk if needed, 1 tsp at a time, until desired frosting consistency.

6. Turn cookies upside-down and dip into frosting. Garnish with dried rose petals and candied sprinkles. Enjoy as is, or place cookies in fridge until icing has hardened (approximately 2 hours).

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