This barley shortbread uses coconut butter for shortening.
I am currently fixated on using barley flour in my baked goods. This whole grain is fibre-rich, lower in calories than regular grains and beneficial for those prone to insulin resistance.
I have also just discovered the alchemical wonder that is coconut butter. Unlike coconut oil, its butter incorporates the flesh of the coconut. And it’s really easy to make. Process unsweetened desiccated/dried coconut in a food processor until the mixture forms a paste. It is temperature sensitive and will solidify if refrigerated. If this happens, melt the butter to spreadable consistency by placing in a warm water bath. For this recipe, I needed the coconut butter soft enough to effectively cream with the sugar.
Vegan Barley Shortbread
An Ice Cream Everyday original
- 1/2 cup icing sugar
- 1 cup coconut butter
- 1/2 cup coconut oil
- 2 teaspoons ground cardamom
- 3 cups barley flour
Preheat oven to 150 degrees Celsius.
Beat icing sugar and coconut butter until smooth and creamy. Add coconut oil, cardamom and barley flour and knead until the mixture comes together. It will still be a bit crumbly.
Press into a 20x20cm square baking pan. Smooth the top with a spatula and score into serving portions. Bake for about 25 to 30 minutes. The shortbread may still be a bit soft to the touch in the middle, it will firm up on cooling.
Cool in the pan and then cut along the scored lines.
Dust with icing sugar to serve.