No clue what a cockle is, and not sure I want to know... but it's such a lovely thing to say, I picture her saying it every time I boil the kettle -- her frail hands wrapped around a mug, leaning over the kitchen counter and gingerly blowing on the hot tea - looking so content and happy.
I think she believed a hot cuppa' tea could solve anything. One time she fell in the garage, and the whole scene was horrific -- she had broken her leg, my Dad was freaking out, and my brother didn't know what to do with himself.. My Dad brought her inside, and while waiting for the ambulance he asked "Jean, what can I get you - Advil? Bandages? What do you need?"
And she replied, "Oh, a cuppa' tea would be lovely."
My mum and my nana made the most delicious, soft, buttery scottish shortbread I have ever had. They've really set the shortbread bar high - but I'm determined to match it with a slightly healthier version. #challengeaccepted.
They seemed to really like the traditional gluten-filled scottish shortbread I made them last time, so I thought I'd attempt to make a batch that I can nibble on too, whilst still being sinfully delicious.
The Recipe I used was adapted from Alessandra's Lemon Ginger Shortbread Recipe -- check out the recipe on her beautiful blog, 'The Foodie Teen', here:
You know you've had a good Easter Sunday when dessert was for breakfast, lunch, and dinner, with treats from Mr. Easter bunny in between. I think maybe the only thing better than starting a day with waffles, is ending it with shortbread cookies and a hot cuppa' chocolate mint tea. Talk about warming the cockles of your heart! :)
Easter Shortbread
Gluten free, Dairy free, Refined-sugar free, Egg free
- 1 cup almond flour/ground almonds
- 1/2 cup arrowroot starch
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 ghee (or butter or coconut oil)
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- Mix together the first 5 ingredients.
- Add in the remaining ingredients and mix well.
- Wrap the dough in plastic wrap and leave in the fridge for 30 minutes to firm up.
- Preheqt oven to 325 C.
- Roll the dough to about 1/2 inch thick between two pieces of parchment paper, then cut into twelve equal rectangles. Use a fork or a tooth pick to gently poke a holes in the tops of the cookies if you want to!
- Carefully transfer the cookies to a lined baking tray, then bake for 15-17 minutes, until golden brown. Let cool for 10 minutes and enjoy!