Raspberry and Chocolate Shortbread Stars
The holiday season wouldn’t be complete without some baking and cookie-cutter fun with your little ones!
These delicious raspberry and chocolate shortbread stars make perfect gifts (if you can bear to part with them after enjoying the smell as they bake) or simply serve up for your family and friends to enjoy.
80 g (1 cup) almond flour
180 g (2 cups) light spelt flour
125 ml (½ cup) coconut oil
6 tbsp maple syrup
1 tsp vanilla essence
pinch of salt
125 ml (½ cup) raspberry jam
1 bar chocolate, melted
Preheat oven to 180 C and line a baking tray with parchment paper.
Combine all cookie ingredients in a bowl then refrigerate for 10 minutes.
Roll out dough between two sheets of parchment paper and cut out star shapes.
Bake for 10 - 15 minutes until the edges are turning slightly golden. Let cool on a wire rack.
Assemble by spreading jam onto one side of each cookie then press two stars together. Hold each cookie over a small bowl and drizzle with melted chocolate until completely covered. Alternatively, dip the cookie into a chocolate bowl.
Let cookies sit in fridge overnight.