I rarely make sweets, desserts, cookies, etc. but was inspired by the season to try to make a paleo shortbread. Sarah Ballantyne has a recipe for Maple Shortbread Cookies that look delicious on p358 of The Paleo Approach Cookbook. It only calls for 4 ingredients: maple sugar, palm shortening, arrowroot powder, and coconut flour. Of course I didn’t have 3 out of the 4 ingredients so I improvised as follows:
1 cup arrowroot flour (is this the same as powder?)
2/3 cup coconut flour
1 cup red palm oil (this is pumpkin colored and makes a much darker cookie than Ballantyne did)
1/2 cup maple syrup
1/2 tsp vanilla
Mix the ingredients together in a food processor and scoop by the spoonful onto a cookie sheet lined with parchment paper or a silpat mat. Bake until golden brown at 300F–it took me about 30 – 35 minutes. Timing depends on cookie size, of course.
I figured that maple syrup would completely change the batter as it is a liquid. I don’t have enough experience making shortbread to know exactly what changes resulted, but I think the shortbread was less short than in Ballantyne’s pictures. My cookies are a pretty color but don’t look traditional as they are pumpkin colored. The cookies are nice when warm but a bit hard when completely cool. Is this a result of overcooking or using liquid in the batter? They might be good chopped up and used as a topping for a fruit crumble–but I won’t find out with this batch as we ate it all up.