December 9, 2014

Meltaway Key Lime Chia Seed Shortbread Cookies

you add any flavorings you want, and i know it's weird to have such fruity/summer-y flavors during Christmas season, tastes good

i adapted this from a recipe i found on london bakes; although i love that her version contains much less sugar, i don't like the grainy texture of the cornstarch, so in this recipe, i'm subbing half of the cornstarch for powdered sugar, but you do what works for you ;)

i'm also going to try to use tapioca starch/flour instead of cornstarch next time; it serves the same purpose as cornstarch but it's more "natural"and doesn't freak me out as much (recently did a survey for my friend who's working on an independent study about PICA....)
and i also subbed out the butter for coconut oil to make it dairy-free/vegan :)

Recipe: Meltaway Key Lime Shortbread Cookies
By: Hannah Claudia
adapted from: london bakes

pinch of salt
1/4 cup of powdered sugar
1/4 cup of cornstarch or tapioca starch/flour
1/2 cup of coconut oil, softened (in solid form)
1 cup of rice flour

(opt): any kind of extract/oil for flavor 

Icing (to make it "Key Lime" flavored):
juice of 1 lime
1/2-1 cup of powdered sugar (depends on how runny you like your icing)
zest of 1 lime (to garnish; use organic!)
chia seeds


1. Mix the salt, extract/oil, and coconut oil until creamy. 
2. Mix in the cornstarch, powdered sugar, and rice flour. 
3. Dust your work surface and rolling pin with rice flour.
4. Roll out the dough until it's about 1/4" thick
5. Cut out the cookies using cookie cutters and place on a baking sheet.
6. Chill for about 30 minutes before baking at 3oo*F for 12-15 minutes (they really won't turn that brown)
7. Cool completely and make the icing (leave out the zest and chia seeds).
8. Dip the cookies in the icing and top with the zest and chia seeds.

2 days to go....
xoxo, hannah

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