The recipe for these raw shortbreads came about quite accidentally. I was going through the stages of making Raw Caramel Shortbreads and got as far as step two, when I realised how good step one tasted solo. I scrambled the mixture out of the baking tin and chopped the raw biscuit base into fingers resemblant of the traditional tea-time favourites. Despite having a buttery biscuit base (did I steal that from somewhere?), these biscuits are set in the freezer, instead of baked. If you're used to conventional biscuits you probably can't even begin to imagine how these must taste. But let me assure you; these biscuits are more melt-in-the mouth than a Rich Tea, any day. They are incredibly moreish, cleverly crafted and, simply put, very, very nice indeed. No matter how hungry or fed I am, each bite - even the tiniest nibble - is a thrill that never loses its charge.
Once set in the freezer to stiffen, these biscuits have almost exactly the same texture as a normal shortbread, just a little less crumbly. They are like a cross between shortbread and fudge - a winning combination if ever I came across one.
1 Teaspoon Vanilla Extract or the seeds from 1 vanilla pod
A Generous Pinch of Salt
3 Tablespoons Tahini
5 Tablespoons Ground Almonds
3 Tablespoons Desiccated Coconut
1/4 Cup Coconut Oil, melted on a low heat
2-3 Tablespoons Agave
Juice and Zest of 1 Unwaxed Lemon
Raw Chocolate Chunks or Raw Cacao Nibs
Superfoods of Choice - Lucuma, Maca, Mucuna and Chia Seeds work well
Simply add all of the ingredients to a high speed blender. The speed and power of your blender is really important for this recipe, as the biscuit tastes so much better smooth.
+ Experiment with flavours such as solid coconut milk or creamed coconut, for a clotted cream variation.
+ For a raw choc chip cookie, simply add cacao nibs or chunks of raw chocolate to the mixture, and form into flat discs instead of shortbread fingers. For a dehydrated version, click here.
+ serve with homemade cashew cream, runny coconut cream or coconut and ginger whip.
+ Try my raw caramel millionaire shortbreads.