In London, afternoon teatime is a part of life – the concept being a slow moment in the afternoon to take a breath and enjoy a warm cup. In reality, busy workers usually fill the void with caffeine and sugar laden treats. Whilst my afternoon tea ritual usually involves herbal or medicinal teas, it is always lovely to have a an occasion treat. Each of these shortbreads keep under 4 grams (1 tsp.) of sugar, if you follow the serving suggestions!

These shortbread biscuits are so delicious and true to the classic. I pair these with a home brewed pot of mint tea that can be done in the office, too. Enjoy the shortbread on its own or add to a snack plate of berries, cut up vegetables and a dollop of hummus for a afternoon snack shared with others.


Mint Tea

6 cups of water
1 bunch of organic mint

Boil the water. In the meantime, scrunch the mint in your hands to release the oils. Turn off the kettle, add the mint leaves and let sit for 5 minutes. Remove the mint and enjoy!


Coconut Shortbreads
I use a combination of coconut and almond flour to create the short bread flavor and for a nutritional power boost. Rather than butter, both organic ghee (or organic butter) and coconut oil combine well. For dairy free, use all coconut oil. These shortbreads are sweetened with applesauce and a small amount of maple syrup. The applesauce also works as a binder and moistens the batter. A pinch of sea salt and you will find yourself on the brink of shortbread nirvana.


1 ½ cup of coconut flour
½ cup of almond flour
2 tbsp. ground flax seeds or chia seeds
4 tbsp. coconut oil
2 ½ tbsp. organic ghee
½ cup of unsweetened applesauce
3 tbsp. maple syrup
4 tbsp. of milk (coconut, almond, organic cow)
the zest of 1 lemon
½ Tsp.  Sea salt


1.    In a saucepan over very low heat, heat the oils.
2.    Add to a bowl with applesauce, maple syrup, milk and chia seeds. Let sit to allow the chia seeds to blossom.
3.    Add to the dry ingredients and stir until dough like.
4.    Add in the lemon zest.
5.    Shape according to how you would like to slice them and pop into the fridge for 30 minutes to harden.
6.    Remove from the fridge and slice into desired shape. Should make about 15 servings.
7.    Baked at 300 degrees F for about 20 minutes. You want it to be just lightly golden on the outsides. Let sit until and then enjoy with a cup of mint tea.

Coconut flour does not act similar to normal flour in baking so be careful about substituting it in place of glutinous or other flours.


Try freezing these on a tray and then transferring to the freezer for an easy snack to bring out when friends come around for teatime!