Place all the ingredients into a food processor and pulse until the mixture comes together.
Transfer the dough to a silicone mat and shape the mixture into a log. Wrap in cling film and chill in the freezer for 1 hour.
Preheat the oven to 160°C.
Remove the shortbread from the freezer and allow it to rest for 5 minutes. Using a sharp knife slice 1cm thick cookies and place them onto the prepared baking tray. The dough should still be frozen and firm.
Bake for 10-12 minutes. The shortbread will be very soft when you remove it from the oven. Leave to cool down completely (1-2 hours) and the pastry will crisp up upon cooling. Refrigerate after the shortbread has cooled completely.
Place all the ingredients into the mixer; mix 15 sec/speed 6. The dough is very soft at this stage. Follow from step 2 in the conventional method.
VARIATIONSFlavour the shortbread with any extracts, zest, unsweetened cacao, spices, if preferred.SUBSTITUTIONSFor a vegan and dairy-free alternative, replace the butter with coconut butter.Almond flour and almond meal are much of a muchness. Try other nut flours such as hazelnut or macadamia. For a nut-free keto pie crust try a 50/50 mix of pepita and sun flour (untested).Any powdered sweetener with a ratio of 1:1 (to sugar) can be used. It is not recommended to reduce the sweetener as it does help the pastry to crisp.STORAGEStore in an airtight container in the fridge for up to 1 month or freeze in an airtight container.COOKIE COOKEBOOKYou can order The Cookie Jar eBook online now.NOTE: Oven temperature is for a fan-forced oven. All recipes have been tested by a team of testers.