Shortbread with coconut oil

Q: (Galaxia) Will our dietary changes help us fight it off?

A: Enormously!!! Especially fat consumption for cell protection.

Q: (Ark) What kind of cookies are especially good? (laughter)

A: Shortbread!

Q: (Andromeda) With coconut oil?

A: Yes.

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Hi!

I searched the Internet for information about Shortbread

Shortbread (Scots: Shoartbreid) is a type of unleavened biscuit (cookie) which is traditionally made from one part white sugar, two parts butter, and three parts oatmeal flour. The use of plain white (wheat) flour is common today, and other ingredients like ground rice or cornflour are sometimes added to alter the texture.

Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fact that the fat inhibits the formation of long protein (gluten) strands.

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My question is why Andromeda mentioned coconut oil?

I guess she talks to replace butter for coconut oil to make the Shortbread. I searched for coconut oil in my country, but it seems that only sold as a balm or cream for skin and hair, NO for cooking.

Can anyone explain this recipe for Shortbread with coconut oil an ignorant OrangeScorpion of the culinary world?

found this:

Laura said:

Tonight, pork roast with carrots and small, red potatoes. Shortbread made with 1/2 coconut oil and 1/2 ghee and buckwheat flour.

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maybe Laura has a recipe ?

Pashalis said:

found this:

Laura said:

Tonight, pork roast with carrots and small, red potatoes. Shortbread made with 1/2 coconut oil and 1/2 ghee and buckwheat flour.

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maybe Laura has a recipe ?

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Here's one gluten free. Wonder if we can substitute the rice flour with buckwheat (or quinoa), and sub the sugar?

Coconut Shortbread

1/2 cup sorghum flour
1 cup sweet white rice flour
1/2 cup corn starch
1/2 t. xanthan gum
1/2 cup powdered sugar
1/2 t. baking powder
1/2 t. salt
1 cup Virgin Coconut Oil
1 t. vanilla
1/2 cup finely shredded, unsweetened dried coconut
1 T. sugar (optional)

Preheat oven to 350°. Spray a round 9″ pan with oil.

Whisk together all dry ingredients except dried coconut. Add coconut oil and vanilla and mix with a hand mixer until mixture clumps together (several minutes). Stir in the dried coconut. The dough will be crumbly. Don’t panic. Dump all the dough into the pan, and pat it down firmly and evenly. Sprinkle the top with 1 T. sugar. Bake for approximately 35 minutes until edges begin to brown and center is firm. While warm, cut shortbread into thin wedges.

If desired, you could skip the sugar and spread some chopped chocolate on the warm shortbread, allow it to melt, and spread it around. Be sure to still cut the shortbread while still warm, otherwise it will crumble when cutting.

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Or, of course, we can always wait for Laura's recipe. :D

Hi OrangeScorpion, coconut oil is usually sold in health stores, if you haven't checked.

I tried Trevrizent's scottish shortbread, and they were great! maybe the butter could be substituted for coconut oil?

1 C Buckwheat flour
2tbsp plus 3tsp ground Arrowroot*
175g (6oz) cold cubed butter
100g (3 1/2oz) raw cane sugar / Xylitol / 50:50 (all work equally well, taste-wise)
1/2tsp salt
1tsp Baking Powder*

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I found a very simple recipe which according to those who have tried it, was very appreciated:

300 g of flour
200 g of salted butter (maybe we can substitute with gee and coconut oil)
100 g of sugar

1984 said:

Here's one gluten free. Wonder if we can substitute the rice flour with buckwheat (or quinoa), and sub the sugar?

Coconut Shortbread

1/2 cup sorghum flour
1 cup sweet white rice flour
1/2 cup corn starch
1/2 t. xanthan gum
1/2 cup powdered sugar
1/2 t. baking powder
1/2 t. salt
1 cup Virgin Coconut Oil
1 t. vanilla
1/2 cup finely shredded, unsweetened dried coconut
1 T. sugar (optional)

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Not sure at 100% but I think there is a kind of gluten in sorghum ?

My question is why Andromeda mentioned coconut oil?

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I believe Andromeda may have been refering to this SOTT article, there are plenty more articles if you do a search on it at the SOTT webpage, the benefits of using it I mean.

http://www.sott.net/articles/show/189180-Coconut-Oil-is-the-Antiviral-of-Nature


It is also hard to get hold of here in Australia, but it is possible :) I am off to the shops tomorrow to try and order some in!!

Gandalf said:

Not sure at 100% but I think there is a kind of gluten in sorghum ?

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Not according to this, but perhaps we need input from Psyche?

Because it lacks gluten--certain proteins present in wheat and two closely related cereals, rye and barley--sorghum is considered safe for the 1 to 2 million people in the United States diagnosed with celiac disease, also known as gluten intolerance.

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987baz said:

My question is why Andromeda mentioned coconut oil?

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I believe Andromeda may have been refering to this SOTT article, there are plenty more articles if you do a search on it at the SOTT webpage, the benefits of using it I mean.

http://www.sott.net/articles/show/189180-Coconut-Oil-is-the-Antiviral-of-Nature


It is also hard to get hold of here in Australia, but it is possible :) I am off to the shops tomorrow to try and order some in!!

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Also these:

http://www.sott.net/articles/show/216786-This-Cooking-Oil-is-a-Powerful-Virus-Destroyer-and-Antibiotic-

http://www.sott.net/articles/show/223878-Think-Olive-Oil-is-Good-Coconut-Oil-is-Supreme-

1984 said:

Gandalf said:

Not sure at 100% but I think there is a kind of gluten in sorghum ?

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Not according to this, but perhaps we need input from Psyche?

Because it lacks gluten--certain proteins present in wheat and two closely related cereals, rye and barley--sorghum is considered safe for the 1 to 2 million people in the United States diagnosed with celiac disease, also known as gluten intolerance.

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Will have to check in the article of Dr Osborne in the DCM.

I managed to find some online http://www.naturepacific.com/ just in case it is hard to get where ever you may be :)

Gandalf said:

Not sure at 100% but I think there is a kind of gluten in sorghum ?

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I thought sorghum is a grain, and since all grains have gluten, it would have it. The same with the corn starch too.

The question was asked simply because Andromeda and I had been trying to think of ways to get coconut oil into our bodies and we don't really like the taste of it when it is used to cook meats or veggies. So, I suggested we try making shortbread with it.

So, we tried it and it was delicious.

I don't know about the proportions exactly:

250 grams of ghee
250 grams coconut oil
1 and 1/4 cup xylitol
1/2 cup d-ribose
Tsp salt
2 tsp vanilla
Almost 2 K buckwheat flour

Cream the oil/ghee. Add the xylitol and d-ribose and salt. Then add the vanilla. Cream until very smooth.

Start adding the buckwheat flour and mixing after each addition. It will probably take almost 2 kg. You want it to make a nice, softly firm ball but not too soft and not too firm.

Then, divide it in two. Put one half on a baking paper lined big cookie sheet (with short sides). Cover with plastic wrap or more baking paper. Have someone hold it steady while you flatten it into the pan with a rolling pin. Do the same with the other half. Then cut into bar or squares with a sharp knife before putting in the oven. (take the baking paper off the top, that's just to help roll it.)

Bake at about 350 F or 160 C for 30 to 45 minutes or more until you can see it is beginning to brown. Take out and let cool and the bars should separate nicely and stack attractively on a plate.

You can also add ground coconut if you like.

Warning: don't think that you can add any water. It just makes it like bricks. It must be just oil and flour, basically. No other liquids (except that bit of vanilla and you can omit that if you like, or use lemon flavoring.)

Laura said:

I don't know about the proportions exactly:

250 grams of ghee
250 grams coconut oil
1 and 1/4 cup xylitol
1/2 cup d-ribose
Tsp salt
2 tsp vanilla
Almost 2 K buckwheat flour

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Thanks for that Laura, I'd been thinking about making some shortbread with coconut oil totally substituting the butter/ghee, and using all D-ribose to replace the natural cane sugar/xylitol. The energy would be great, even if expensive to produce! :)

I had another idea: this shortbread has such a wonderful texture and taste and feel to it... I'm going to make some without any xylitol or sugar, just a couple tablespoons of d-ribose to condition it, and use it as biscuits for biscuits and gravy! Those little melt-in-your-mouth wonders would be to die for with stews and sauces!

Also, if you make a batch of sweet ones, you can crumble them up, store them in a container, and sprinkle them on raw or cooked fruit.

The unsweetened ones could be crumbled and sprinkled on veggies. Ark always liked his green beans with fried bread crumbs on top. Well, this is pretty darn close!