Holiday Shortbread Cookies
Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.
Updated December 20, 2022
Every year since receiving a box of home made Christmas treats by a dear friend years ago, I make these shortbread cookies at Christmas time. I enjoyed her version of shortbread cookies with its crunch from the rolled oats that makes one slow down and savour every bite.
I modified my friend’s recipe using whole grain flours, whole cane sugar called sucanat and ghee instead of butter. I have found just about any flour can work for these cookies. In this batch I used einkorn flour. All-purpose flour will create a more melt in your mouth experience. My personal favourites to use are einkorn, buckwheat, sorghum, spelt and red fife. Through the years I have also combined 50-50 all-purpose-100% whole grain, and completely whole grain with the flours above.
If some of you are new here, I add the wisdom of Ayurveda into my cooking and baking using ghee, and spices and herbs for digestibility and nourishment. Read about the science and benefits of ghee on my blog.
Cinnamon- helps metabolize sugar
Cardamom- helps digest protein
Almonds- rich in protein, good fats, minerals, Vitamin E- an antioxidant, and B Vitamins
Holiday Shortbread Cookies
Makes 50 bitesize cookies
Prep Time: 15 minutes
Bake Time: 10-12 minutes
ingredients
1 cup (227 grams) melted ghee, cooled
¾ cup sucanat
1 ¾ cup einkorn flour
1 ½ cup quick oats
½ cup ground almonds
½ tsp ground cinnamon (optional)
½ tsp ground cardamom (optional)
½ tsp sea salt
⅛ cup 50-50 almond meal-icing sugar combination (optional)
instructions
1. Preheat oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. In a medium size bowl, put all the ingredients and mix all together to make a dough. You could also use a food processor.
4. Divide the dough if you plan on storing some. Dough can be refrigerated for up to four days and up to two months in the freezer. Wrap the dough tightly or keep in a covered container.
5. Take a small ball of dough, flatten in place on a cookie sheet lined with parchment paper, and cut into desired shape with a cookie cutter or hand shape into crescents.
7. Bake for 10-12 minutes until light golden brown.
8. Cool for 10 minutes.
9. Dust with almond meal-icing sugar if desired.
Enjoy!
2022 Holiday Shortbread batch. My son helped out during the holidays, making cookies for his teacher.