Lemon & Chia Shortbread Biscuits

There’s something special about the texture of good Chia Shortbread – that short, crisp crunch that snaps between your teeth as you bite into the long biscuit finger. I wasn’t sure my vegan margarine would capture the butteriness of traditional shortbread, yet these do have a fatty, buttery likeness. The delicate fragrance of the lemon adds a nice touch, and the extra-subtle texture of the chia seeds gives the biscuits a modern twist. When you dip them in the white chocolate fudge sauce – wow, they are seriously good!

Ingredients:

White chocolate dipping fudge

• 45g shaved raw cacao butter
• 1⁄2 cup light agave syrup, at room temperature
• 1 tablespoon vanilla bean paste
• 1⁄2 teaspoon quality salt

Lemon & chia shortbread biscuits

• 1⁄2 cup vegan margarine
• 1⁄2 cup light agave syrup, at room temperature
• 2 teaspoons vanilla bean paste or powder*
• 1⁄2 teaspoon quality salt
• 1 cup brown rice flour
• 1⁄2 cup gluten-free flour
• 3⁄4 cup arrowroot flour
• 1 tablespoon chia seeds
• 2 tablespoons lemon zest
• 1 drop food-grade lemon essential oil (optional)

* You’ll find these ingredients at your local Santos Organics store or online.

Directions:

White chocolate dipping fudge

1. Place cacao shavings in a stainless steel bowl that is sitting over a little boiling water in a saucepan.
2. Take care, it’s hot.
3. Stir frequently until it is 90 per cent melted. (Don’t’ let the base of the bowl touch the water or it will spoil the cacao butter.)
4. Set aside to cool to room temperature.
5. Mix the agave syrup, vanilla and salt in a small bowl and whisk until combined.
6. Slowly whisk in the melted cacao butter until combined.
7. Place in the fridge until you are ready to eat (ideally for 1-2 hours).

Lemon & chia shortbread biscuits

1. Preheat oven to 170°C fan forced.
2. Cream the vegan margarine, agave syrup and vanilla together in a large bowl.
3. Combine the flours and the chia seeds in a medium bowl, then fold this into the creamed mixture with the
4. lemon zest and essential oil (if using) until a ball of dough forms.
5. Line a baking tray with baking paper.
6. Divide shortbread mixture evenly into 22 balls and shape into long biscuit fingers about 1cm thick.
7. Place on prepared tray.
8. Bake biscuits on the middle shelf of the oven for 12-15 minutes or until lightly golden.
9. Transfer to a wire rack and allow to cool on the tray for 5 minutes.
10. Then carefully transfer the biscuits from the tray to the cooling rack and allow to cool completely.
11. Dunk shortbread biscuits into soft white chocolate dipping fudge and enjoy with a cup of Golden Turmeric Chai.

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