Honey Saffron Shortbread

This recipe was created with the winter holidays in mind; however, this shortbread is great any time of year. The brightness of the honey and saffron adds warmth to a cool season.

1 cup coconut oil or palm oil
1/2 cup honey
1/8 teaspoon saffron
1/8 teaspoon salt
2 teaspoons vanilla extract
2 cups brown rice flour
1/2 cup ground toasted walnuts
Preheat the oven to 375 degrees.

In the bowl of a standing mixer fitted with the paddle attachment, combine the coconut oil, honey, saffron, salt, and vanilla until well mixed. With the mixer on low speed, add the brown rice flour and mix until a smooth dough forms. Stir in the ground walnuts. Note: This is a very sticky dough.

Press the dough into a 10-inch tart pan or 9-inch square cake pan. Prick in several places with a fork. Bake until golden and firm to the touch, about 20 minutes.

While the shortbread is still hot, score it into 12 pieces with a knife. After the shortbread has cooled, slice it the rest of the way through.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 20 min

Servings: makes 12 cookies

Recipe By: Jennifer Katzinger

From:  Flying Apron's Gluten Free and Vegan Baking Book
Used with permission of Sasquatch Books

Chef Suggestions
To make shaped cookies, chill the dough for 4 hours or overnight. Dust your counter liberally with brown rice flour. Roll out the dough to 5/8 inch thick and cut the dough with a floured cookie cutter. Transfer the cutouts to a greased baking sheet and bake until golden brown, approximately 20 minutes. Cool before transferring to a cookie tin or serving platter.