Lemon & Rye Shortbread

This delicious shortbread is quick, easy and scrumptious – a great filler in the lunch box or for a post exercise sweet hit.

I use my beloved Kitchenaid mixer for this but you can just as well go the old fashioned way and mix by hand for an extra workout.


Lemon & Rye Shortbread – makes 12 slices

125g butter, softened

75g coconut sugar

125g organic wholemeal rye flour

125g ground almonds

Zest of one lemon

1 tbsp milled chia seeds


Preheat your oven to 170dg, 150dg fan or Gas 3. Grease an 8″ sandwich tin and line with greaseproof paper on the base.

Cream the butter and sugar together until light and fluffy. Add the remaining ingredients and mix well together to form a firm dough.

Press the mixture evenly into the tin using the back of a metal spoon, making all the surface even. Take a sharp knife and cut into 12 segments  and then prick all over with a fork.

Bake in the middle of your oven for approx. 40 minutes. Cool in the tin, slice through the slices again and then store in an airtight container for up to a week.

Have a great week!


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