Chocolate Greek Shortbread

Chocolate Greek Shortbread

Absolutely buttery and nutty, without any refined ingredients.

I have always been someone who absolutely adores traditional Greek shortbread. It is one of my favourite tea time treats, and I used to have a friend who had a yia yia that would make THE BEST Greek shortbread.

This is my take, and I ofcorse decided to add some cocoa to give it a chocolate twist. It can be made with or without the cocoa, and I guarantee that these will be a hit!

  • 100 g toasted almonds
  • 2 cups oat flour
  • ½ cup granulated sugar of choice (I used xylitol, but you could use raw sugar, coconut sugar etc. +1 tbsp corn starch)
  • ½ cup softened buttery spread (I used organic grassfed butter, but you can use a vegan buttery spread or coconut oil)
  • ¼ cup milk of choice
  • 2 tbsp cocoa
  • 1 pinch salt
  • 1 tsp pure vanilla extract
  • extra sugar for dusting (I used around 1/3 cup)
  1. Preheat oven to 150°C and line a baking tray with baking paper.

  2. In a high speed blender, blend the granulated sugar with the corn starch extremely well until if forms an icing sugar consistency. Pour into a bowl and set aside.
  3. In the blender, place the almonds and blend well until it forms a flour like consistency.
  4. Combine the oat flour, blended almond flour, cocoa, salt and blended sugar mixture in a bowl.
  5. Mix in the buttery spread, milk and vanilla extract. I like to mix it with my hands as I find it gives the cookie a crumbly texture.
  6. Roll into small balls (roughly 2cm) then press down slightly with a fork or shape into crescent shapes.
  7. Place in oven and bake for 15 mins at 150°C until golden brown.

  8. Once ready and cooled, dust with additional powdered sugar (granulated sugar of choice places in blender)


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