If you need a little Christmas favourite that won’t break your healing program, you will love this recipe!
It is grain-free, dairy-free, nut-free, and AIP!
Perfect for most people with food sensitivities!
Ingredients – Dry
- 1 cup cassava flour
- ½ cup tigernut flour sifted
- 1 TBSP gelatin
- ¼ tsp sea salt
- ½ tsp baking soda
Ingredients – Wet
- 1 cup palm shortening
- 1 tsp. pure vanilla extract
- ½ cup light colored honey
- 1 tsp lemon zest grated finely
- ½ cup Raspberry Jam
- ¼ cup arrowroot starch for dusting
- Mix dry ingredients in a large bowl.
- In a medium sized bowl mix the wet ingredients with a fork or an electric mixer.
- Add the wet mixture into the bowl with the dry ingredients. With a fork mash into a coarse crumble.
- Shape the dough with your hands into a bowl. Cover and put in the fridge for 30 minutes to firm up a bit.
- Preheat the oven to 160 degrees C and line 2 baking sheets with baking paper.
- Remove the dough from the fridge and split into 2 lots. Put the other lot back in the fridge.
- Put the dough between two pieces of parchment paper dusted with arrowroot. and with a rolling pin, roll to 3/16 of an inch up to ¼ of an inch (the thinner the better).
- Cut shapes using a linzer cutter or a circle cutter.
- Transfer the cut out cookies using a thin spatula to the lined baking sheets and space evenly apart.
- Bake for 7-10 minutes or until the edges start to turn a light golden brown.
- Let cool on the pan for 10 minutes and then transfer to a cooling rack to cool completely.
- Store in the fridge for up to 1 week or until ready to decorate.
- On the day of serving, apply ½ a tsp. of jam (at least 3 hours before serving) in the center of the bottom cookie and then place the top cookie gently on top.
- Dust with arrowroot using a sifter (optional).
- Store decorated cookies in the fridge until ready to serve.
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