Festive Shortbread Cookies

Festive Shortbread Cookies

Make someone’s day that little more delicious with these butter-free shortbread cookies that are the perfect accompaniment with a cup of tea with friends. 

Prep Time:

25 minutes 

Cooking time:

15 minutes 





  • 150g Melrose Full Flavoured Coconut Oil, softened, not melted
  • ½ cup / 100g raw caster sugar
  • 1 egg
  • 1 teaspoon finely grated lemon zest (optional)
  • 2 cups gluten free flour
  • ¾ cup rice flour
  • Pinch salt flakes
  • 1 teaspoon baking powder


  • 200g dairy free white chocolate, melted


  • 100g Cacao butter, melted
  • 100g Coconut butter, melted
  • 1/3 cup Maple Syrup

Garnish ideas


1. Preheat fan-forced oven to 150 degrees.

2. Place softened (scoopable) coconut oil in the bowl of an electric mixer fitted with a flexible paddle attachment, add sugar and lemon zest if using and cream mixture on low – medium speed for a minute until well combined. Scrape down sides of bowl as needed. Add egg and mix for a further minute until combined.

3. Place flours, salt and baking powder into a separate mixing bowl, stir well to combine and then add this into the electric mixing bowl on low speed until a smooth dough has formed. Dough should not be too sticky or too dry but come together nicely and could be rolled out. Wrap in clingwrap and place in the fridge for about an hour to chill.

4. When dough is ready to roll out, place large piece of baking paper on work surface and sprinkle rolling pin with a little flour, roll out dough evenly until about .5 - 1mm thick, then cut into rounds using a 5mm – 6mm scone cutter or metal round. Ensure that there is a few cms gap between cookies as they will spread slightly. Chilling the dough will prevent the cookies spreading too much. Repeat with excess dough mixture, place on baking trays and bake in the oven for about 15 minutes until a slight golden colour begins to form, but you do not want these cookies to be golden, they should look like shortbread.

5. When cooked, allow to cool on tray for 5 minutes before placing on cake rack to cool completely.

6. To make the glaze, melt white chocolate or mix together cacao butter and coconut butter in a double boiler, stir in maple syrup and allow to cool a little before dipping in shortbread and decorating. You can also divide the glaze mixture and whisk in a few teaspoons of Essential Reds or Greens for added colour and nutrients.

7. Garnish cookies with chopped nuts, or a dusting of Essential Reds or Greens.

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