Step 1

Line a loose-based brownie tin (20cm/8″x20cm/8″x6cm/1.5″) with greaseproof non-stick paper and set to one side.

Step 2

Stir together your ground almonds, coconut flour, and arrowroot flour into a large mixing bowl. Add your raw cane sugar, miso paste, ground ginger and vanilla extract and stir until combined. Rub in your softened butter/shortening until the mixture resembles fine breadcrumbs.

Step 3

Knead the mixture together until it forms a dough, then press into your lined tin in a nice even layer. Place your shortbread into the freezer for 10 minutes until firm.

Step 4

Remove the shortbread from the freezer and slice it into 10 to 12 rectangles, then prick it with a fork or skewer then return to the freezer.

Step 5

Select BAKE, 150°C, and time 20 minutes. Once the unit has pre-heated place the tray into the cooking pot. After 10 minutes wrap the tray in foil to prevent browning and bake until a light golden brown colour. Remove and leave to cool completely in the tin.

Step 6

Remove and slice into rectangles. Place onto a lined tray and place into the freezer.

Step 7

Place all of the ingredients for the chocolate into a bullet style blender, except for the black sesame seeds if using, and blend until smooth. This may take a few blends – be sure to scrape down the sides using a silicone spatula between each blend. Once blended transfer to a shallow mixing bowl and leave to thicken. This could take about 30 minutes. Give a stir every now and then to test the viscosity. It should be thick enough to coat the back of a spoon.

Step 8

Once the chocolate is thick enough remove the shortbread from the freezer and using 2 forks dip each rectangle into the chocolate, tap off the excess, and carefully place back on to the lined tray. Repeat until all are coated. You can dip a 2nd time if you wish but wait until the chocolate begins to look matte and dull before doing so. If you aren’t double dipping immediately sprinkle over some black sesame seeds.

Step 9

Return the tray to the freezer for 10 minutes before serving. Store in an airtight container in the freeser for up to 1 month. Be sure to leave at room temperature for 10 to 15 minutes before serving.

Notes:

The raw cane sugar can be substituted for a 50:50 split of coconut sugar and erythritol/xylitol in both the shortbread and chocolate.

For a vegan shortbread use sustainable palm shorterning.