Spiced Shortbread

About this recipe

This is a spiced shortbread made light with rice flour. We keep a rich flavor from butter and coconut oil while using Lakanto to reduce carbohydrates for a more health-conscious sweet. The aroma of the spices is the highlight, so it’s great with tea or coffee and suitable for those avoiding gluten. When we actually made these, we found the process easier than expected and were delighted by the crisp texture. They’re great as a small snack or a gift.

Ingredients (about 12 cookies)

• Rice flour (for baking) 120g
• Grass-fed butter (unsalted) 50g (bring to room temperature)
• Coconut oil 1 tablespoon (about 14g)
• Lakanto (powder) 35g
• Egg yolk 1
• Cinnamon powder 1/2 tsp
• Ginger powder 1/2 tsp
• Nutmeg 1/8 tsp
• Cloves 1/8 tsp
• Sea salt a pinch
• (Optional) grated lemon zest 1/2 tsp, chopped nuts 1 tbsp, etc.

Directions

1. Preheat the oven to 170°C. Line a baking sheet with parchment paper.
2. Soften the butter to room temperature, then put the butter and Lakanto in a bowl and mix well with a rubber spatula until creamy. Incorporating some air here makes the texture lighter.
3. Add the coconut oil and egg yolk and mix further, then add the spices (cinnamon, ginger, nutmeg, cloves) and sea salt and blend to combine.
4. Add the rice flour in several batches and fold with the spatula in a cutting motion. It will be crumbly at first, but pressing it together will bring it together.
5. When the dough is mostly combined, gently shape it by hand, wrap it in plastic wrap, and form it into a log (about 3–4 cm in diameter). Chill in the refrigerator for about 30 minutes to let the dough relax. If you’re short on time, 10–15 minutes in the freezer works too.
6. Slice the chilled dough into 5 mm-thick rounds and space them out on the baking sheet. Press the edges flat if needed.
7. Bake at 170°C for 20–25 minutes, until the surface is lightly golden. Ovens vary, so check around 20 minutes (convection ovens may require a shorter baking time).
8. After baking, cool completely on the baking sheet before gently removing. Fresh from the oven they are soft and fragile, so don’t handle them roughly.

Nutrition & health notes

Because this recipe uses rice flour, it’s gluten-free and relatively easy to incorporate for those with wheat allergies. Grass-fed butter is said to contain more omega-3 fatty acids and vitamin K2 than conventional butter, and adding a small amount of coconut oil brings aroma and flavor while allowing you to reduce the amount of butter. Lakanto (erythritol) is low in calories and causes a milder rise in blood glucose, so it’s suitable for those watching their carbohydrate intake. Cinnamon and ginger add not only aroma but can also aid digestion and provide antioxidant effects. That said, the recipe does contain fats, so be mindful of portion size.

Variation tips

• If you want a stronger aroma, try increasing the cinnamon to just under 1 tsp.
• Replacing part of the rice flour with almond flour (about 30–50g) adds a toasty flavor and a moister texture.
• Dip half of each cookie in melted chocolate for a more indulgent treat. You can also mix in nuts or dried fruit.
• If you use other sweeteners such as unrefined cane sugar or maple syrup, adjust the moisture and baking time slightly.
• Use small cookie cutters to make bite-sized pieces that are perfect for gifts.

Summary

Spiced shortbread made with rice flour is an aromatic, crispy, and relatively healthy snack. Chilling the dough before slicing is a key step, and always cool the cookies on the baking sheet to prevent them from breaking. When we tried this recipe, the ingredients and steps were simple and the result was easier than expected. Enjoy experimenting with your favorite spices and toppings. Our geefee team also recommends this one.