Shortbread cookies with lemon cashew cream and sliced strawberries.
- local California strawberries in late spring/early summer are insanely delicious
- this lemon cashew cream is rich and decadent without using any refined sugars and pairs nicely with strawberry
- I'll find any excuse to eat and share shortbread
- it tastes like a mini strawberry shortcake
Strawberry Lemon Shortbread Cookies
gluten-free, grain-free, no refined sugars
Yield: 12-15 cookies
Lemon Cashew Cream ingredients:
3/4 cup coconut milk
1 cup cashews, soaked for one hour and rinsed
4 Medjool dates, pitted and chopped
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon salt
1 3/4 cup almond flour
1/4 cup coconut flour
1/2 teaspoon salt
1/4 cup honey
1/2 cup chilled butter, cut into small pieces
2 teaspoons vanilla extract
De-stemmed and sliced strawberries
Add coconut milk to a high powered blender and blend until liquid and coconut cream are well incorporated. Add the cashews, dates, vanilla extract, lemon juice, lemon zest and salt to the blender and blend on high until a thick cream forms. Put into a bowl and chill for at least one hour,
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In large bowl, whisk together almond flour, coconut flour and salt until well combined. Add the honey, butter and vanilla extract and mix as well as possible with spoon. Use the hands to knead into a well mixed dough with all butter incorporated. Place dough between two pieces of parchment paper and roll with a pin until dough is 1/2 inch thick. Remove the top piece of parchment paper and use a cookie cutter to create individual cookie shapes. Place cookies on parchment paper on baking sheet. Chill for 15-30 minutes and then bake for 8-10 minutes, or until lightly browned. Allow to cool completely.
Dollop and spread lemon cashew cream onto each shortbread cookie. Top with a sliced strawberry.