with our christmas meal, secret santa and christmas party this week, i'm fully feeling the festive spirit. we even put our first tree up - complete with retro coloured lights and gingerbread man decorations. if you prefer your christmas trees in edible form, this dairy free shortbread with christmas spices is for you.
♥ 80g dairy free soya butter
♥ 35g caster sugar
♥ 120 plain flour
♥ 1 tsp ground ginger
♥ 1 tsp ground cinnamon
♥ a drop of vanilla extract
♥ 50g dark chocolate
♥ 50g creamed coconut
♥ icing sugar for dusting
preheat your oven to 190 degrees c.
step one. cream together the butter and sugar, shortly followed by your flour and spices. this can be done by hand or mixer no problem.
step two. distribute your shortbread mix in a well buttered (dairy free) mould. bake for 15-20 minutes, turning half way if needed.
step three. make the chocolate layer by melting together the dark chocolate layer and creamed coconut on a very low heat.
step four. when your chocolate is melted and at a safe temperature, pour into the moulds over the shortbread. using a palette knife, smooth over the backs of chocolate.
also, if you make too much chocolate like i did, simply pour into any receptacles you have and make some little choccies!
step five. allow to cool, at room temperature if possible. i've found cold fridges can make chocolate go a funny texture and lose its shine. when cool, carefully remove from the moulds.
the rest is up to you - tie around some cute string, package in a box for a friend or gobble them up for yourself!
oh and in case the tree mould is familiar, you may remember it from my gluten free christmas tree brownie pops from last year. just getting my money's worth guys!
if you're looking for other christmas treats, you may like my festive jammie dodgers, christmas cake decorating post or dairy free chocolates.
what have you been baking this season? do you have any favourite christmas recipes?