Shortbreads are and were always one of my favourite types of biscuits and these ones are no exception! Although I do love the odd sweet treat, I don’t have a massive sweet tooth, so these cookies are the perfect afternoon tea accompaniment for me. They’re a delicious crunchy oat and coconut combination, with just the right amount of sweetness. Personally I don’t think that these are any less tasty than your regular shortbread cookies; but instead they contain a selection of amazing nutritious ingredients.
I love all of the Easter celebrations; Spring is finally making an appearance and everything is starting to look gorgeously bright and colourful. I couldn’t miss out on the opportunity to bake something extra cute and pretty for Easter and I’d been waiting for months to use my little bunny rabbit cookie cutters! I made some shortbreads similar to this around Christmas time, but never ended up posting the recipe, so thought this would be an opportune time to give them another go and I must say, pretty happy with the result. So much so, that it has actually been a bit of a struggle not to gobble the whole lot before getting to photograph them!
You don’t just have to make these for Easter, they’re delicious for any occasion and are really quick and simple to whip up. You could also jazz them up by garnishing them with some cashew cream frosting- I think next time I’ll ice some little tails! Making treats like these is a great way to still allow yourself indulgences and sweet goodies without consuming large amounts of additives and refined sugars. If you’re trying to ditch the added sugars, then making healthier swaps could be a good place to start. I certainly didn’t want to miss out this Easter, so I’m going to be enjoying some of these and making some delicious raw chocolates too! I hope you all have a wonderful Easter and enjoy the special day with family and friends!
1 1/2 cup oats
1/3 cup desiccated coconut
3 tbsp maple syrup
1 tbsp oats
1 tbsp cashew butter
1 tsp vanilla powder
Splash almond milk
Preheat the oven to 160°c.
Add the oats and coconut into the food processor and blend until the oats form a flour like consistency.
Add in the rest of the ingredients, apart from the milk and blend so that everything is well combined. Pour in a dash of almond milk to help bring the mixture together and create a dough.
Take the mixture and flatten it out onto a cutting board and cut out your cookie shapes. Transfer these onto a lined baking tray and bake in the oven for around 20 minutes or until crisp around the edges.
Leave to cool on a wire rack and enjoy! Happy Easter!