Almond Shortbread
Shortbread or shortie is a traditional Scottish biscuit, usually made from one part white sugar, two parts butter and three to four parts plain wheat flour.
Ingredients
-
110 grams of almond flour
-
40 grams of coconut flour
-
1/4 teaspoon salt
Preparation Method
- Preheat the oven to 177°C. Line a baking sheet with baking paper and set it aside.
- Mix together the coconut oil, maple syrup, and almond extract. Add the coconut flour, almond flour, and salt. Mix / knead to form a moist ball of dough.
- Roll out to 6 millimeters thick. Cut into circles (using a biscuit cutter or a jar lid works too!) and transfer to the baking sheet.
- Bake for 10 minutes or until golden brown around the edges.
- Remove from the oven. They are delicious and warm, but if you’re going to dip them in the chocolate, I recommend letting them cool completely first. Keep leftovers in the fridge in an airtight container for up to a week.
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