The latter is the inspiration behind this weeks episode ofAlt-Baking Bootcamp.

In the episode, nutritionistMia Rigdendemos a classic shortbread cookie recipe.

Plus the honey, which Rigden uses in place of refined sugar, adds sweetness and creaminess.

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(Seriously, petition to make shortbread cookies for breakfast a thing.)

In a stand mixer fitted with the paddle attachment, add the all-purpose flour and salt.

Add in the coconut oil, followed by the honey and vanilla extract.

Photography of a apple juice in glasses and apples in a wicker basket on wooden table

chef, nutritionist, and the founder of RASA, a company specializing in individualized nutrition programs

Continue to mix until well-combined.

Bake for 25-35 minutes, or until slightly golden.

Check the oven at 25 minutes.

red pigment in a wooden spoon

Remove from the oven and allow to cool completely before cutting into rectangles.

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Cropped shot of young woman shopping in the dairy section of a supermarket. She is reading the nutrition label on a container of fresh organic healthy natural yoghurt

A hand is stirring a sourdough starter in a glass jar, on a kitchen countertop. The light casts a warm glow, highlighting the ingredients inside the jar.

Two cups with coffee and green tea on a beige background.