Shortbread with coconut oil

[Laura]

Remove from oven and leave to cool for at least 1 hour before even thinking of touching it.

That statement is even truer with this variation of the ‘shortbread’ biscuits. The biscuit is very crumbly if touched before the hour is up. Also, whilst the biscuit is moist, and it is ‘sweet’, there is a very strong taste that lingers in the mouth after eating the biscuit. For me, for this version - sugar-free, it’s back to the drawing board. :)

Edit: added 1tbsp d-ribose

I'm thinking that real sugar plays an important role in the chemical reactions that take place during cooking and very significantly affects the texture and handle-ability of the shortbread. There is definitely a difference between those made with sugar and those made with xylitol, even if d-ribose is included.

My solution to this is to make them with raw sugar, keep the amount as low as possible, and only have them occasionally if you are concerned about carbs. Otherwise, if you are not, then whenever you like.

 

[paralleloscope]

There is definitely a difference between those made with sugar and those made with xylitol, even if d-ribose is included.

The first batch I made of these scottish shortbread had a 50:50 ratio of raw cane sugar/xylitol, found that too sweet and felt sugarbloated. Next had 75:25 those were good but burned too quick: at 7 minutes, which I blame on adding of d-ribose. The next I made were real good (those that didn't fall smashing on the floor before cooling, they are very frail) without d-ribose or arrowroot.

 

[3DStudent]

After thoughtfully munching a bit of the xylitol sweetened shortbread today, I realized that cooked this way makes it taste amazingly like graham crackers. Hmmm... graham cracker crust, chocolate or banana pudding made with tapioca??? See where I'm going here? Or how about pumpkin cooked with tapioca and poured into a shortbread piecrust? Lemon pie? All with coconut milk to make them creamier and richer.

I think a door to even more good stuff just opened.

The banana pudding sounds especially good! How about a sweet potato pie?

Whoa yeah, I'd love to have something like a banana pudding. You know the one with the evil Nilla Wafers.

I really want to try this recipe, but I am wondering if it would still turn out if I left out the d-ribose?. Also, what is 2 k of buckwheat flour converted to cups?

My buckwheat package says 1/4 cup is 30g. So a cup would be 120g. I'm getting 16 & 2/3 cups for 2 kilos... Did I mess something up or is that just a lot of buckwheat. 2 kilos is more than two of these buckwheat packages I have which are 2 pounds each.

Forgot to ask...wondering about coconut flour perhaps mixed with the buckwheat flour for the sweet biscuits? Has anyone tried this? If not, I will try this and get back to y'all.

I did a quarter cup coconut flour to 3/4 cup buckwheat flour with Trevrizent's recipe and it turned out. I think I might try 1/3 to 2/3 next time, or even some tapioca flour for chewy biscuits.

I'm thinking that real sugar plays an important role in the chemical reactions that take place during cooking and very significantly affects the texture and handle-ability of the shortbread. There is definitely a difference between those made with sugar and those made with xylitol, even if d-ribose is included.

Hmm, I was going to try your recipe, but perhaps I will mix both. I did half xylitol and half coconut sugar. The baking powder didn't really make them rise at all, but I'm guessing that along with the arrowroot, it gives it some texture. I wanted to leave out the refrigeration, but maybe that helps it get into proper form. Maybe when everyone is done experimenting we can post a master final recipe. ;)

 

[Ollie]

I'm thinking that real sugar plays an important role in the chemical reactions that take place during cooking and very significantly affects the texture and handle-ability of the shortbread. There is definitely a difference between those made with sugar and those made with xylitol, even if d-ribose is included.

My solution to this is to make them with raw sugar, keep the amount as low as possible, and only have them occasionally if you are concerned about carbs. Otherwise, if you are not, then whenever you like.

I agree, the lack of sugar definitely had an effect, the final 'coconut sugar-free' shortbread lacked crispness. The handling was ok once they were really cold, and, they really did still melt in the mouth. This is the first time that I've baked with coconut oil, and requires more experimenting and testing to use it beneficially, in my opinion. It's properties are too good to miss. :)

I've made the Scottish shortbreads with 100% xylitol in the past and they were fine.

I did a quarter cup coconut flour to 3/4 cup buckwheat flour with Trevrizent's recipe and it turned out. I think I might try 1/3 to 2/3 next time, or even some tapioca flour for chewy biscuits.

The tapioca flour will have a similar effect to the ground arrowroot in making it more 'chewy' - softer. I have yet to cook with coconut flour, as I only got a packet earlier this week.

 

[RedFox]

Well, I made a small test batch today based on ½ butter and ½ coconut oil, plus 1tbsp of d-ribose, and no sugar/Xylitol. Creaming butter and cold, hard coconut oil is ‘fun’, the butter creams ok, the coconut oil less well (some of the cold coconut oil didn’t break up at all let alone cream – and was only discovered after taking it out of the fridge). It may well be better to rub the coconut oil in, or warm it into a liquid and pour it into the mixture, in future. They took a little longer (plus 2mins) to cook at 1/4in thick pastry rounds.

Hi Trevrizent
Are you using butter or ghee? I asked about butter (due to seeing it mentioned in many recipies) because of the dietry advice being that we go totally gluten/dairy free....and butter is not dairy free. The reply was that references to butter where actualy for ghee.....so just want to make sure you aern't using actual butter. fwiw

 

[SolarMother]

Quote from: jen1221 on Yesterday at 12:57:02 PM
I really want to try this recipe, but I am wondering if it would still turn out if I left out the d-ribose?. Also, what is 2 k of buckwheat flour converted to cups?

My buckwheat package says 1/4 cup is 30g. So a cup would be 120g. I'm getting 16 & 2/3 cups for 2 kilos... Did I mess something up or is that just a lot of buckwheat. 2 kilos is more than two of these buckwheat packages I have which are 2 pounds each.

Quote from: SolarMother on Yesterday at 02:28:27 PM
Forgot to ask...wondering about coconut flour perhaps mixed with the buckwheat flour for the sweet biscuits? Has anyone tried this? If not, I will try this and get back to y'all.

I did a quarter cup coconut flour to 3/4 cup buckwheat flour with Trevrizent's recipe and it turned out. I think I might try 1/3 to 2/3 next time, or even some tapioca flour for chewy biscuits.

Quote from: Laura on Today at 09:43:21 AM
I'm thinking that real sugar plays an important role in the chemical reactions that take place during cooking and very significantly affects the texture and handle-ability of the shortbread. There is definitely a difference between those made with sugar and those made with xylitol, even if d-ribose is included.

Hmm, I was going to try your recipe, but perhaps I will mix both. I did half xylitol and half coconut sugar. The baking powder didn't really make them rise at all, but I'm guessing that along with the arrowroot, it gives it some texture. I wanted to leave out the refrigeration, but maybe that helps it get into proper form. Maybe when everyone is done experimenting we can post a master final recipe. Wink

Wondering about the 2K measurement as well. That will help me decide which recipe to use ;)
I am going to use the ingredients I already have and try the 1/3 coconut flour and the 2/3 buckwheat--thank you TruthSeeker.
I think the raw sugar bakes better in general, and the refrigeration is important for forming--
I use Xanthum gum for holding (gluten free) things together FWIW...sounds like what Arrowroot does.
Will report back with results and will try recipe(s) combo this weekend!! I wonder why the C's narrowed in on shortbread, or was it because of Laura's birthday cake? I have to dig up my recipe for Lemon Curd (uses raw sugar, ghee, lemon rind, lemon juice) which is simply Divine on shortbread for those who can tolerate lemons.
Thank you all! Maybe a couple of master recipes will come out of this, TS? :P

 

[Nicholas]

I have to dig up my recipe for Lemon Curd (uses raw sugar, ghee, lemon rind, lemon juice) which is simply Divine on shortbread for those who can tolerate lemons.

Mmmm, I would love to see the recipe for that Lemon Curd when you find it. I love lemons. :)

 

[Voyageur]

Thank you everyone for the delightful recipes :)

If anyone lives at elevations you can have a look at this for Altitude ajustments: http://www.thecookinginn.com/haltitude.html

Adjustment
3,000 ft.
5,000 ft.
7,000 ft.

Adjustment

3,000 ft. 5,000 ft 7,000 ft.

Reduce baking powder, for each tsp., decrease 1/8 tsp. 1/8-1/4 tsp. 1/4 tsp.
Reduce sugar, for each cup, decrease 0-1 Tbsp. 0-2 Tbsp. 1-3 Tbsp.
Increase liquid, for each cup, add 1-2 Tbsp. 2-4 Tbsp. 3-4 Tbsp.

 

[Ollie]

Hi Trevrizent
Are you using butter or ghee? I asked about butter (due to seeing it mentioned in many recipies) because of the dietry advice being that we go totally gluten/dairy free....and butter is not dairy free. The reply was that references to butter where actualy for ghee.....so just want to make sure you aern't using actual butter. fwiw

I'd say it was closer to ghee than clarified butter, it's meant to be ghee (heated higher), as it follows the ghee method.

 

[Juba]

Hi folks,

Is it OK to make shortbread with ghee in stead coconut oil? Or could we add coconut powder and mix it with ghee if we do not have coconut oil?

Thanks in advance.

 

[3DStudent]

Hi folks,

Is it OK to make shortbread with ghee in stead coconut oil? Or could we add coconut powder and mix it with ghee if we do not have coconut oil?

Yeah, I used all ghee the first time and it works. I think people are using the coconut oil so they can get the healthy benefits of it.

I don't know what you mean by your second question. The xylitol/sugar is mixed with the ghee/coconut oil to make a "cream", and you can use coconut powder/flour with the buckwheat. I've used a 3:1 ratio of buckwheat to coconut flour and it worked, but I cannot say yet if a 2:1 or 1:1 ratio will work.

Edit: added

I was also thinking about using this recipe as a cereal! You could crumble the biscuits up and if it were the right texture, I think it would be a good cereal. You could add cocoa powder to it, and make some buckwheat milk. Cereal is one thing I miss, the closest I have come to it is making a porridge out of blended buckwheat.

 

[SolarMother]

I have to dig up my recipe for Lemon Curd (uses raw sugar, ghee, lemon rind, lemon juice) which is simply Divine on shortbread for those who can tolerate lemons.

Mmmm, I would love to see the recipe for that Lemon Curd when you find it. I love lemons. :)

OK here it is, Nicolas--Lemon Curd: can double the recipe if you want more

1/4 lb butter (1/2 cup or 112 ml); 4 eggs, well beaten;juice and rind of 4-6 lemons; 2 cups natural sugar.

In a double boiler, melt butter (or make ghee that equals 1/4 lb or 1/2 cup) add sugar, lemon juice and grated rind. Add well beaten eggs and slowly bring to a gentle boil, stirring constantly, for about 20 minutes until mixture thickens and coats the spoon. Let cool slightly and pour into jars. Keep refrigerated.

Tastes utterly divine on shortbread scones, or ginger cookies and makes yummmy lemon tarts!

 

[Nicholas]

I have to dig up my recipe for Lemon Curd (uses raw sugar, ghee, lemon rind, lemon juice) which is simply Divine on shortbread for those who can tolerate lemons.

Mmmm, I would love to see the recipe for that Lemon Curd when you find it. I love lemons. :)

OK here it is, Nicolas--Lemon Curd: can double the recipe if you want more

1/4 lb butter (1/2 cup or 112 ml); 4 eggs, well beaten;juice and rind of 4-6 lemons; 2 cups natural sugar.

In a double boiler, melt butter (or make ghee that equals 1/4 lb or 1/2 cup) add sugar, lemon juice and grated rind. Add well beaten eggs and slowly bring to a gentle boil, stirring constantly, for about 20 minutes until mixture thickens and coats the spoon. Let cool slightly and pour into jars. Keep refrigerated.

Tastes utterly divine on shortbread scones, or ginger cookies and makes yummmy lemon tarts!

Thanks SolarMother! Can't wait to make some. Will let you know how it turns out.

 

[Ollie]

Great recipe SolarMother, lemon curd is delicious. I've been using an equivalent version with the shortbread with coconut biscuits I made. I'm going to have another go at making them with a reduced amount of coconut oil - although it may just be a matter of acquired taste.

In a double boiler, melt butter (or make ghee that equals 1/4 lb or 1/2 cup) ...

1 cup of butter reduces to about 3/4 cup of ghee.

 

[Laura]

Many of you with inflammation issues will discover a serious reduction in pain and swelling by reducing or eliminating sugar intake. Plus, xylitol tends to suppress/destroy candida.