Not just for Christmas time!
This healthy shortbread cookie recipe uses almond meal in place of white flour, and grass fed butter to enhance that classic shortbread taste. Some people limit shortbread to Christmas time, but we reckon - why not any time of year?!
You will need:
2 cups almond meal
1/3 cup rice malt syrup or maple syrup
3 tablespoons grass fed organic butter
1 tablespoon tapioca flour
1 teaspoon vanilla
1/4 teaspoon baking soda
Pinch Celtic Sea Salt.
Preheat oven to 150 degrees C. Line a large baking tray with baking paper.
Combine all ingredients in a large mixing bowl. Roll the dough to 0.5cm thickness between two sheets of baking paper. Cut shortbread into squares or use a cookie cutter in different shapes.
Place onto prepared baking tray and bake for 10-15 minutes. Keep an eye as these biscuits cook quickly! Remove from oven when golden. Shortbread will firm up as they cool. Enjoy!