Christmas is literally around the corner!
Time to get into the spirit and create some impeccable treats for friends and family.
This healthy shortbread with a raspberry jam is a major hit in my house!
Shortbread:
1 cup almond meal
3/4 cup buckwheat flour
2 ½ tbsp. coconut oil, melted
1 egg
1 tsp cinnamon
3 ½ tbsp pure maple syrup or coconut nectar
Raspberry filling:
2 cups frozen raspberries
½ tbsp. chia
½ a lemon, juiced
2 tbsp pure maple syrup or coconut nectar
Preheat an oven to 150 degrees, fan-forced and line a small rectangular dish with baking paper.
Place all the shortbread ingredients in a small bowl and mix until a dough forms. If too dry, add a tbsp water. If too wet, add a small amount of almond meal.
Press a bit less than half of the dough in the dish. Bake for approximately 12 minutes or until very lightly golden.
Meanwhile, place the raspberry filling ingredients in a small saucepan over low to medium heat. Stir until the liquid and all the ingredients are warmed through.
Mash thoroughly with the back of a fork.
Roll out the remaining shortbread dough and use a cookie cutter to cut into stars.
Pour the raspberry filling over the base and then on top, arrange the shortbread stars.
Place back in the oven for 10 minutes.
