hi everyone today we're making keto
vegan christmas shortbread
well it's been a while and um i hope you
are doing well
so
i've been away from the channel maybe
for the last three four months i really
miss you guys so the couple things
happened in the last few months that
kind of require my full attention
and
i had to go and take care of that so it
kind of took away my capacity to create
new content so instead of trying to
juggle both sides
i had to make a sort of tough decision
to park the channel
for the time being but i was hoping to
come back a lot sooner but you know life
never works like that so um it took a
while but things are settling down a lot
more so uh i'm back
hopefully and i really can't wait to
make more videos for you so today we're
cooking
but um i'm going to do a live stream a
live chat hopefully in the next few days
i don't know which day just yet and so
it's going to be um slightly spontaneous
and if you like to join me you can turn
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to say hello so hope to catch you there
so back to the showbreath so these
beautiful shorebreds are great any time
of year but particularly good now as
christmas is approaching and we're going
to make them so festive and fun and
delicious too so let me show you how to
make it so the ingredients you'll need
for the shortbread we're going to use
almond flour so what i've got here is
ground diamonds so it's slightly coarser
i prefer a coarser variety because it
creates
a more crumbly texture but it works with
any kind of almond flour and then we
need some coconut oil and some zener gum
some baking powder and then
vanilla extract not essence extract and
some dark chocolate so this is 100
cacao so there's no sweetener or
anything else added and it's vegan as
well it's about 90 grams so it should be
plenty
for our batch and the sweetener of your
choice so this is a risotto so this is
regular to sweeten up my choice so it's
kind of granulated and i like the taste
so i'm going to use it for the
shorebread and i also have the icing
sweetener as well and this is also a
risotto but it's in a powder form so
it's like icing sugar really and i'm
going to use it for my chocolate coating
it just melts a lot more easily but this
is optional and this is it this is all
you need so simple so the first thing
we're going to do is to create our wet
mixture so i've got 60 grams of melted
coconut oil so use melted one it's still
a little bit warm
and then i'm going to add in
my sweetener so with this particular one
i need about two tablespoons so you need
to adjust the amount depends on what
kind of sweetener you use so i'm taking
advantage of the warm oil to melt the
sweetener and i'm going to give it a
whisk so you want to whisk a little bit
of air in and then i'm going to add in a
dash of vanilla extract so you can
measure it but i'm gonna just pour some
in it's about half a teaspoon and then
mix everything together
okay and i'm going to put it aside and
then our dry ingredients so i've got 120
grams of almond flour here that goes in
and then i'm going to add in one
teaspoon of zine gum easy peasy and then
half a teaspoon of baking powder and
then a small pinch of salt just a little
bit
tiny bit so the salt is going to balance
out the sweetness and make it sweeter
and then just mix everything together
with a spatula
so easy and all we have to do is combine
the wet ingredients to the dry ones and
on top of that we're going to add in
roughly about two tablespoons of cold
water and then we're going to just mix
it together
okay now
i'm going to switch to my hands so what
you want to do is mix it quite
thoroughly together if you have a mixer
you can use a mixer but i prefer my
hands it's quite satisfying
okay so i spent a couple minutes just
giving a proper mix and now it feels it
looks slightly paler
and it feels firmer as well so the
texture doesn't have to be super smooth
but it shouldn't be grainy okay just
gather it into a bowl and now we're
going to leave it rest in the fridge so
you can cover it with a towel or a lid
and then put in the fridge for about
half an hour so this will allow all
ingredients to bind together okay so my
dough has been rested in the fridge for
about half an hour and now we're ready
to roll it out so to roll it out you can
just place a layer of baking sheet on
top and then just use a rolling pin to
roll it out but i'm going to use my
trusty
tortilla press
and this makes the process so fast and
so easy to do so if you haven't got a
tortilla press i highly recommend you to
get one it's so versatile it's not just
for making flatbread it's so useful for
rolling out cookie doughs and crackers
that kind of stuff so what i'm going to
do is to place a layer of
plastic sheets so i basically cut out a
full bag so this is a reusable food bag
so this is quite strong and you can wash
it and reuse it over and over again and
this is our dough so your dough will
feel a little bit oily to touch and this
is totally the way it should be you
haven't done anything wrong we're trying
to create the shortbread texture and we
need fat for that so i'm going to divide
it in half
just so we fit on my press
and then roll it into a ball
and then place it in the center of the
press and fold over
my plastic sheet
and then release the lid so we don't
want it too
thin we're not making flat bread so
i want to just press
quite gently and then check the
thickness
turn around
and give it another gentle press
not all the way down
okay
this looks good
and this is the fun bit so you can use
any kind of cookie cutters you want or
you can just cut it in whatever shape
you want but
as
it's christmas
i've got these really festive christmas
cookie cutters i love these and they're
so playful so i've got a christmas tree
here
and just place it down like that and
give a little wiggle
to help to release it
and here's our christmas showbread and
uh you can see the thickness you don't
want to go too thick but this is kind of
a perfect
thickness for it and then i've got my
baking tray here i just lined it with a
layer of baking sheet and then i'm going
to just take my tree
and just place it directly on top no
need to grease it and then i've also got
a gingerbread one
so here we go just give a little wiggle
that's our little man
so cute
and right next to our
i know so i have a cane here
gently release it
and then that's okay you can turn it
into whatever shape you want
this is something you can do with your
kids with your family with your friends
or yourself oh my god this is so much
fun and then just
pick up all the remaining bits
and then roll it together and we can
have another go okay so they're all cut
out this recipe gives you about two
trays of these shortbreads depends on
how big or how thick you made them and
now all we have to do is to take a fork
and we're going to prick this little
shortbread so they'll bake more
thoroughly i'm going to have to give you
a little stab
really sorry about that so there you go
they're ready to go into the oven and
look at them if this doesn't put you in
a christmas mood i don't know what does
and now they're ready to go into the
oven so the shortbread is ready to go
into the oven we're going to pay them in
170 to 180 degree depends on your oven
preheat your oven for about 15 minutes
that's all they need and they're going
to come out beautiful golden
so look at this they're so adorable and
now what we have to do is to leave them
to cool and while we're waiting for the
showbread to cool
agonizing i know we're going to melt our
chocolate so what i've got here is a
bowl of hot water and on top of the hot
water i'm going to place another bowl on
top and then i'm going to just break my
chocolate bar to pieces and then allow
it to melt so i've got about 90 grams of
the chocolate here and that's just one
bar and how much chocolate you want to
put on your shortbread is up to you and
break them into equal pieces so they can
melt at equal speed and i'm going to
just leave it like that and pull it
aside with the chocolate you can just
dip your shortbread in a chocolate but
i'm going to make a quick piping bag i'm
not going to do anything fancy i'm just
going to use the piping bag to drizzle
my chocolate so i have a little bit more
control over it so all you have to do is
cut out a square of baking sheet and
then fold it in half and then cut
through the middle so you get a triangle
okay so the size is up to you um this
for me is kind of easy to handle and
then you have the lens way the long side
facing you and then just lift one corner
and roll it over as you do to join the
center
corner and then take the other corner on
the left and then just roll it over
to joint
the other two corners so you're
basically joining the three corners
together so you've got a quite a pointy
nozzle here you probably need to
practice it once or twice and to secure
it
you fold down these corners
together
and you do that for a couple of times
this would
secure the edges
like that
that's all that is you might end up with
a little hole there that's perfectly
fine which means you probably don't need
to cut it off and depends on how it goes
and that's your piping bag and for easy
operation i'm going to just take a mug
here and just pop it
like that
ready for the chocolate okay our
chocolate here is almost ready
and then we just
give it a little mix to help it to melt
completely so you don't want any
solid bits in there and then i'm going
to add in my sweet nuts so this is 100
dark chocolate there's no sweetener in
there whatsoever so i'm going to add in
maybe one tablespoon to start with of
this icing arisa toe you can just taste
the chocolate and decide how much you
need
and i'm going to take advantage of the
temperature
and then mix the sweetener together
maybe another
tablespoon you can add a little bit of
vanilla extract if you want to
okay it's looking good it's completely
melted i think
and we're going to transfer the
chocolate onto a piping bag so here's my
piping bag and i just pop it in the mug
to keep it standing and then i'm going
to just take my chocolate and just pour
it
into my piping bag
like that
okay just scrape everything in
okay that's everything and then gather
the edges here
and then just give it a little twist
just to secure it
and that's our piping bag ready and then
our biscuit and they're completely cool
now and i just want to quickly show you
the texture of our biscuits
it's homemade baking at its best it's
just so beautiful
so you want to prepare your chocolate
just before you're ready to pipe out
otherwise the chocolate is going to set
i just want to give a little squeeze you
see
it will come out nicely
okay you should be fine so i'm not going
to do anything fancy i'm going to just
liberally kind of squeeze on my
christmas tree like this
you can do well if you want you can dip
the entire showbread in the chocolate if
you want to
but i'm attempting to make it a little
bit more
festive
a little button here
this is so much fun and with the cane
i'm going to just give it little strips
like that
okay i might want to cut out the nozzle
a little bit i'm going to just snip it
out a little bit
like that so it will come out
a bit more generously
ah much better i really couldn't stop
smiling because it's just
this just makes me smile
okay look at this
nobody is as festive as it comes and you
can also use white chocolate as well or
combination of bows it's up to you so
there you go this is how you made this
beautiful beautiful christmas showbread
and it's time to eat so look at them
it's so cute
and so simple to make as well and
i'm going to pick my victim it will have
to be um
mr gingerbread man sorry really sorry
about that but um i'm going to have to
love you and you too
mmm
so delicious the texture is so crumbly
and light
and it works so well with the chocolate
as well and with the chocolate to be
honest this is for the decorative
purposes but
honestly i would like a lot more
chocolate on them i'll probably like to
cover the entire showbread with
chocolate at least the top layer right
the richness of the shorebread works
really well with the intense and slight
bitterness of the chocolate they just
work heavily together so a couple of
tips for you so you can pre-make the
dough and keep in the fridge i think you
should be good for a couple of days no
problem so you can make the dough first
and then keep in the fridge and then
roll it out whenever you're ready so
it's pretty handy and full of storage
you can keep them in an anti-container i
say they're good for at least 10 days no
problem but i promise you you'll want to
eat them before that you won't be able
to help it so i hope you like today's
recipe and we'll give it a go these
shortbread are must
for your christmas so i hope you enjoy
making them and if you like what i'm
doing you can support the channel by
buying me a coffee
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amazon shop so thanks for hanging out
with me today and thanks for watching
i'll see you next time
my
you