Nourish Mama by Sherry Rothwell

Posts Tagged ‘GAPS friendly shortbread’

Sensational Shortbread (a new twist on an old classic)

This shortbread is made the classic old world way, just like grandma used to make but with grain free flair!

Sensational Shortbread  (Makes 8 pie shaped pieces or 15 med cookies)

What you will need:

1/2 cup butter room temp

1/4 cup unrefined sugar or honey

1 tsp vanilla extract

1/8 tsp unrefined salt

1/4 tsp baking soda

3 cups almond flour (more or less depending on the almond flour you are using, but it should be workable without sticking too much to your fingers! 3 cups Bob’s Red Mill almond flour and honey are used in the version shown in the photo.)

How to do it:

Step 1: “Cream” the room temperature butter with a wooden spoon until creamy.

Step 2: Mix in spreadable honey (just warm it on low if you only have the solid kind on hand).

Step 3: Stir in vanilla extract, baking soda and salt with a fork.

Step 4: Mix in the almond flour until consistency is even.

Step 5: Generously oil a cookie sheet.

Step 6: Roll into cookies and then press down with a fork (or see alternate steps below for the traditional version).

Step 7: Bake at 325 degrees F for 16 minutes (depending on the thickness).

Step 8: Take out of the oven and let cool for 10 minutes.


Traditional Version:

Step 6: Form the dough into a ball.

Step 7: Get out your cookie sheet and line with parchment paper (or just generously grease).

Step 8: Press dough ball out with your fingers onto your cookie sheet into a circle (the thinner the better for a traditional crumby texture or thicker for a more wet texture). Smooth out the top with your palms and “prick” lines in with a fork (like a pizza) to slice along later.

Step 9: Bake at 325 degrees F for 16 minutes (depending on the thickness).

Step 10: Take out of the oven and let cool completely for cutting and best texture (otherwise it will crumble if you try to do it sooner).

Step 11: Slice into triangles and serve!.

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