I have tended not to use coconut products as my primary cookie eater isn’t really a fan. However, in an aberrant moment I bought several bags of coconut flour in with my order of brown rice flour, so I need to start using it. I also had a jar of coconut fat, very useful for tempering an over-enthusiastic hand on the chilli when making curry.
These dairy-free cookies are like shortbread with chunks of cashew and a hint of citrus. The flavour is mild; I think the coconut products have dampened the flavour of the citrus essence. The flavour moves from sweet to citrus to coconut as it lingers in your mouth. The cashew nuts are too similar in texture and flavour to add much to the cookie- if I made a coconut shortbread again I would leave these out, though I like the way they look.
100g coconut flour
100g self raising flour (mine is urid 40%, tapioca 40%, rice 20%, with 1tsp baking powder per 100g flour)
60g coconut oil – this is solid so melt in the microwave before use, or you could grate it if you had a block and lots of energy.
50g toasted cashews
1 tsp Fiori di Sicilia – a citrus vanilla blend. Use a little citrus zest and vanilla.
Melt the coconut oil by gently heating in the microwave. If it gets too hot let it cool before adding the eggs- you want to be able to mix these easily without cooking the egg.
Mix in egg and flavourings.
Mix in flours. You should have a stiff dough. Mix in nuts if using.
I rolled this into a squarish log and sliced the cookies. You could also just roll a blob and put on the cookie sheet.
Bake for 12-14 minutes in a medium oven – about 170F. Cool on a rack.