Cinnamon Spiced Shortbread Rounds

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, REFINED SUGAR FREE, PALEO, VEGAN

If you have removed gluten, grains, and dairy from your diet and thought that shortbread was a thing of the past then think again!  These Cinnamon Spiced Shortbread Rounds are melt-in-the-mouth, shortbread-y, deliciousness that pairs delightfully with a cup of your favourite tea.  Simple and comforting, especially when snuggled up with some craft or an enchanting book on a cold blustery afternoon, I hope you love them!

Recipe (makes 12-15 shortbread rounds depending on your desired ‘round’ size)

I have divided the ingredients of this recipe into the order that they are ‘blitzed’ in your food processor (or high speed blender).  The ingredients for the ‘second blitz’ are simply added in on top of the preceding ingredient list.  These biscuits are whipped up entirely in your food processor, no bowls necessary! Easy as that!

FIRST BLITZ
80g brazil nuts
60g pecans
60g almonds
40g desiccated coconut*
2 tbsp tapioca flour (starch)
1 tbsp coconut flour
3 ½ tbsp coconut sugar
1 ½ tsp cinnamon
½ tsp bicarb soda
Pinch of salt

SECOND BLITZ
3 ½ tbsp coconut oil (melted)
½ tbsp maple syrup
½ tsp pure vanilla essence**

*When sourcing my desiccated coconut I ensure that I buy a variety containing only 100% coconut (with no nasty preservatives)
**If you are making these shortbread rounds for someone with specific dietary requirements you will want to be mindful of the ingredients in your vanilla essence.  Mine contains only vanilla bean and alcohol from sugar cane.

Method
Preheat the oven to 160C (or 170C if your oven tends to run a bit cool) and line a baking tray with baking paper.
Place the ingredients for the ‘first blitz’ into your food processor (or high speed blender) and blitz until a lovely buttery crumb forms.  You want to blitz the nuts to the point where they begin to release their oils, but stop blitzing before you make nut butter!  You may need to scrape down the sides of your processor a couple of times between blitzing to achieve this desired crumb.
Now place the second lot of ingredients into your food processor, on top of your crumb mixture, and blitz until well combined.
Your shortbread dough should appear ever so slightly crumbly but hold together well when pushed together with your fingers.
Using damp hands roll your shortbread dough into 12-15 even sized balls and place onto your prepared baking tray.
Press each ball flat with your fingers; you want your shortbread rounds to be 1-2cm thick.  Now tidy up the edges of each shortbread round with your fingers so that they are nice and even.
Finally pop your shortbread rounds into the oven for 12 minutes, or until lightly browned on the edges. 
Upon removal from the oven your shortbread will be delicate to the touch, ensure you allow them to cool on the baking tray for 15 minutes before handling.

Now pop on the kettle and brew yourself a lovely hot cup of tea to sip alongside a couple of these melt-in-your-mouth delights.  I hope they make your feel cosy and comforted a cold and blustery afternoon.