Lemon Vanilla Ginger Shortbread

These are quite possibly the best buttery ‘grain-free’ ‘sugar-free’ short bread you have ever had! They’re relatively easy to make, and the crumb and mouthfeel are like a melt-in-your-mouth just-baked regular shortbread. I love that these are sugar free using a touch of organic stevia powder and only use a quarter cup of arrowroot to give them some structure. You can use these as a base dough for cookie cutting just make sure you adhere to the freezing of the dough step to allow your dough to be firm and pliable to work with. Unlike store bought shortbread these babies won’t buy you a ticket on the blood sugar rollercoaster due to the protein, healthy fat and fibre.

Lemon Vanilla Ginger Shortbread mise en place/ food prep

We love the combination of fresh lemon zest, vanilla and ginger in these shortbread, but please feel free to add your favourite spices. We especially love Pumpkin Spice from Simply Organic brand in these too around the holiday season. Perfect with a cuppa too! Do remember to allow your shortbread to completely cool, otherwise they may fall apart! That’s the nature of grain free baking – it really test our patience, but the wait will be well worth it, I promise! 😉

Out of the freezer, baking paper removed, and sliced into rounds to bake.
These grain & sugar free Lemon Vanilla Ginger Shortbread are buttery and delicious!

Lemon Vanilla Ginger Shortbread

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Recipe by Priscilla Soligo Course: Uncategorized


Prep time


Cooking time




  • 120g ½ Cup Unsalted Butter, softened

  • 75g ¾ Cup Fine Blanched Almond Flour

  • 35g ⅓ Cup Coconut Flour

  • 33g ¼ Cup Arrowroot Flour

  • 15g 1 Tbsp Vanilla Extract 

  • 11g  1½ Tbsps Ground Ginger

  • 4g Zest from 1 Lemon

  • 3g ½ tsp Baking Soda

  • 1g ½ tsp Xanthan Gum

  • 1g  ½ tsp Organic Stevia Powder (I prefer Now Foods Brand)

  • 3g ½ tsp Unrefined Salt 

  • 10g ½ Tbsp [Optional] Fresh grated ginger (fibre and juice) I love this ginger-boost addition!


  • Using a food processor, process all ingredients until well combined and smooth.
  • On a piece of baking paper, place the dough on top and roll it into a log shape using your hands approx. 15 cm length x 4.5 cm across.
  • Wrap the dough log with the baking paper and place into the freezer for 35 minutes.
  • Meanwhile, preheat the oven at 170C/ 338F.
  • Prepare a large baking tray lined with baking paper. Set aside.
  • Remove the dough out from the freezer, and remove the baking paper. Using a sharp knife, cut the dough into 0.8 cm thickness. If preferred you can roll the dough out and use cookie cutters to make your desired shape. If the dough becomes too soft you will need to pop into the freezer again for about fifteen minutes, or until firmer to work with.
  • Place the shortbread rounds into the baking tray and make sure to give some space in between each one.
  • Bake at 170C/ 338F for 4 – 5 minutes, then rotate the baking tray and continue to bake for another 3 minutes or until golden brown. Remove from heat.
  • Slide the shortbread with the baking paper underneath onto a wire rack to cool completely. This is a very important step to allow them to cool completely before eating, otherwise they may fall apart.


  • Storage: Store shortbread in an airtight glass container on the shelf if low humidity and cool for up to three weeks, or refrigerate for up to six weeks.

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