Cinnamon shortbread (gluten-free)
  • ½ cup coconut sugar
  • 165g organic butter
  • 1 cup sorghum flour
  • ½ cup potato starch
  • ½ cup coconut flour
  • 1 heaped tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla
  1. Preheat oven to 150 C | 300 F
  2. Add the coconut sugar to a high-powdered blender or food processor and mix 20 sec on high to powder it.
  3. Cream the softened butter, powdered sugar and vanilla with an electric mixer for a few minutes until creamy. Stir through flours and spices. Note that the mixture will be quite crumbly, however it should still stick and hold together when pressed between two fingers.
  4. Shape into little flat discs and use a fork to press holes into the top. Place on a lined baking sheet.
  5. Bake 25 - 30 minutes or until lightly browned on the bottom of the cookies.
Recipe by to her core at