This recipe was inspired by memories of having lincoln biscuits at school. It's such an easy recipe with only four (or five with vanilla) ingredients. The coconut oil gives them that buttery shortbread flavour, and using Dove's Farm Plain White Flour creates the perfect ratio of crumble vs. snap.
A few benefits of choosing maple syrup over regular cane sugar include a lower glycemic index, meaning less impact on blood sugar levels and, as an unrefined source of sugar, a higher antioxidant capacity.
- 1/2 cup coconut oil, softened
- 1/3 cup maple syrup
- 2 cups gluten-free flour (I recommend Dove's Farm Plain White Flour)
- pinch of salt
- 1/4 teaspoon vanilla (optional)
1. Prepare by preheating the oven to 180 degrees and lining a baking tray with baking paper. Have a biscuit cutter or glass to hand.
2. Using a food processor, mix together coconut oil, maple syrup, vanilla and salt. Then add in the flour and mix again.
3. Using your hands, work the dough until you can shape it into a ball - the flour mix you choose may lead to slight differences in consistency. The mixture shouldn't be sticky but should hold together well. If it's dry then add it a little more maple and if it's stocky then add some extra flour.
4. Flatten the dough (about 1cm thick) and use a biscuit cutter or glass to cut. Transfer the shortbreads onto the baking paper, gathering any cuttings until all dough has been used up. Use a pointy knife to prick holes in the top
5. Bake in oven for about 12 minutes, or until the edges of the biscuits become golden brown. Remove from the oven and allow to cool.