Half Moon Shortbreads
If you haven’t already noticed, I am a keen baker. Baking cookies (and cupcakes) as a child is actually how I found myself in the world of food and recipes as an adult.
And while I know most of you have a greater need for savoury dinner recipes and lunch ideas, which I also love, baking and dessert recipes are really where my heart lies. It’s why the first book I ever released was all about show stopping sugar-free desserts.
So as I’m sitting here trying to write a story about this cookie recipe and somehow explain why I’ve created yet another cookie recipe… The truth is it’s what I enjoy doing! And so expect to see plenty of cookie recipes up here monthly, not because you need a new one, but because I love creating them.
And hopefully you’ll find a particular cookie that suits your needs. This one in particular uses cassava flour, just like this other iteration of buttery soft cassava flour cookies.
Cassava flour is made from the cassava root vegetable. It is similar to tapioca which also comes from the cassava plant but it is made from the whole plant, where tapioca is made from just the starchy part. It’s very light in texture, it’s gluten-free, grain-free and paleo, and makes a wonderful flour to be used in recipes that call for a lighter element.
Half Moon Shortbreads
A grain-free and low-sugar shortbread style cookie, with the perfect crumb, dipped in dark chocolate to make it even better.
- 1 cup cassava flour
- ½ cup almond meal
- ⅓ cup + 1 tbsp coconut oil, melted
- ¼ cup maple syrup
- ¼ tsp salt
- 1 tsp vanilla extract
- 100g dark chocolate (85-90%)
- Place cassava flour, almond meal and salt in a bowl and whisk together until no lumps remain.
- Place coconut oil, maple syrup and vanilla extract in another bowl and mix together.
- Pour the wet mixture into the dry mixture. Beat with electric beaters or in the bowl of a stand mixture until a homogenous dough forms. Shape into a tight log, about 3-4cm in diameter and wrap in baking paper or plastic wrap. Place in the fridge for one hour or overnight.
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Slice the log of dough into cookies about 1cm and place on the baking tray. Bake in the oven for 10-12 minutes. The cookies are baked when they are just brown on the outside. If they are browning too quickly, place a sheet of foil over the top. Remove from the oven and leave to cool completely.
- Melt the chocolate in a double boiler or in the microwave in 30 second increments, stirring between each. Dip the cookies in the chocolate to submerge half way, ensuring to allow any excess to drip off, then place on a sheet of baking paper to set. Place the whole tray in the fridge for 30 minutes to set completely.
- There is no substitute for cassava flour, but here is another beautiful shortbread style cookie recipe to make if you don’t have cassava flour.
- All cassava flours are slightly different, I used one from my local bulk food store Scoop, but Otto’s is another fabulous brand of cassava flour.
- You can use honey in place of maple syrup.
- As this recipe contains maple syrup, it is not entirely sugar free. However with this amount there is still only 4-5g of sugar in each cookie which is very low. Read my sugar philosophy here.