Mini Strawberry Shortcakes
February 26, 2014 | Makes 3
- 2 1/2 Cups of Ground Almonds (300g)
- 1/2 Cup of Melted Coconut Oil (125ml)
- 1/4 Cup of Honey or Maple Syrup (60ml)
- 1/2 Teaspoon of Coarse Salt
- To Serve: Strawberries & Coconut Yoghurt
I usually make this recipe as simple shortbread cookies, sometimes with a bit of dark chocolate coating, but last time I made a batch I made them a bit too thick and they made the perfect little shortcakes. They’re so easy to make, just three ingredients and a pinch of salt! They make the perfect pairing with some fresh strawberries.
Simply add everything into the food processor and blitz until it’s all combined.
Roll all of the mixture into a ball and put it in a ziploc bag in the freezer for about 30 minutes.
Take it out and roll it out into a thick square with a rolling pin. They won’t rise in the oven so you should roll it out to be about 1 inch thick.
Use a glass to cut the dough into perfect circles and place them on a baking sheet lined with parchment paper. At this point you can use an egg white wash on the tops just to make them a little more golden (leave this out if you’re vegan!)
Bake at 180’C for about 6-8 minutes. I baked mine for about a minute too long this time but they still tasted perfect!
Let them cool a bit and then plate them. Add a few sliced strawberries to the bottom halves and then a dollop of full fat greek yoghurt (obviously leave this out if you’re avoiding dairy!), then another layer of strawberries and then pop the tops on and serve!
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.