16 May, 2011

Chia Seed Shortbread

Ok, for all of the purists ~ this was an experiment.
I remembered reading somewhere that chia seed gel could be used to replace half the butter in any recipe.
Butter = shortbread in my mind, so thought I'd give it a go!
I started with the 3:2:1 ratio for shortbread (Flour:Butter:Sugar)
I soaked ½ T of black chia seeds in 4T of pure water, for about 15mins.
It formed a gel (some people eat this as is, for many health benefits)

Chia Seed Shortbread Recipe
80g butter

80g soaked chia seed gel
80g rapadura sugar
1t vanilla
80g cornflour
160g spelt flour, sifted (husks poured back in)
1t chia seeds

I blended the butter & gel in the Food processor until well mixed and fluffy-ish
I then added the sugar & vanilla, mixed again.
Finally, the flours and seeds.

Press into a lined tin.
Mark with a fork (to stop mix rising).
Bake at 170° for 20mins (until turning golden along the edges)

 And how did it turn out?
Well, for some reason, it didn't have much sweetness to it.
Also, the final biscuit was quite dense.
For these reasons, I think it would be perfect to use for the jam biscuits we make.
Even though it wasn't quite like the shortbread we usually make, my little ones still managed to help me eat the lot over the next few days. (Stored in an airtight container)
As an aside tip - I keep the oxygen absorbers from the flat bread or vitamin packets I buy. I then insert one of these along with biscuits or crackers in their airtight containers. It seems to work well.


  1. I was wondering if you could really use chia seed to replace half the butter in a recipe where butter is almost the only flavour! Thanks for doing this and telling the result, it's been very useful to me.

  2. I'd love to know how your own recipe goes.
    Thanks for visiting!


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