Coconut Shortbread with Cardamom

Recipe by
Total Time:
50-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 1.5 cups - all-purpose flour
  • 1/2 cup - coconut oil
  • 1/4 cup - coconut milk, cold
  • 1.25 cups - powdered sugar
  • 1 tbsp - pure vanilla extract
  • 1/4 tsp - salt
  • 1 tsp - powdered green cardamom
  • 1 tbsp - sugar for dusting shortbread (optional)

How to Make Coconut Shortbread with Cardamom

  • Mix together the flour, cardamom powder, and salt.
  • Cream together the coconut oil and the powdered sugar with a hand mixer or in a stand mixer until it's soft and fluffy, about two minutes.
  • Add the coconut milk and vanilla and mix well.
  • Add the flour in three batches, mixing well with a spatula after each addition.
  • Cover and refrigerate the dough for 15-30 minutes.
  • Grease an 8 by 8 inch glass baking pan.
  • Place the shortbread dough in the pan. Press with your fingers into an even layer all the way to the corners of the pan.
  • Bake the shortbread in a preheated 300-degree oven for 50 minutes or until it is slightly darker at the edges.
  • Remove to a rack, cool for 10 minutes, and then, using a sharp knife, cut into diamond shapes without going all the way through the shortbread.
  • Recipe courtesy: Holy Cow Vegan

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