Description
Choc Dipped Shortbread Shells.
250g butter
1/2 cup caster sugar
3 level teaspoons Agar powder or
gelatine
2 tablespoons vanilla essence
350g Coconut Flour Blend
Chop butter into small pieces and blend with sugar, agar or gelatine and vanilla essence.
Gradually add the flour to produce a soft dough.
Roll into a sausage shape using a little additional rice flour. Chop into 12 pieces and press into shell tray.
Bake 25 minutes at 150C. Cool in the tray and chocolate Dip if desired.
Coconut Flour Blend
100g Coconut Flour
100g Rice Flour
100g Tapioca Starch
50g Buckwheat Flour
