Heat the oven to 180C/160C fan.
Chop the half the strawberries into a bowl and mix a teaspoon of icing sugar over them. Leave in the fridge while you prepare the shortbread.
Cream the coconut oil, sugar and banana. Add the flour and form into a dough. Roll out onto a floured surface, and stamp out 16 circles with a pastry cutter.
Cook for about 12 minutes until slightly golden. Allow to cool.
Take the coconut yogurt and add the remaining icing sugar and the vanilla essence.
Assemble just before serving. Place one shortbread circle on a plate, smooth over a couple of heaped teaspoons of the coconut yoghurt mixture, top with strawberries and place the a second shortbread circle on top. Dust with icing sugar.
Repeat and serve with the rest of the strawberries.
Strawberry Shortbread for Allergy UK
Amount Per Serving
Calories 322 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 3mg 1%
Sodium 23mg 1%
Potassium 109mg 3%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Protein 5g 10%
Vitamin C 50%
* Percent Daily Values are based on a 2000 calorie diet.
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