Perfect almond butter cookies (shortbread) for tea

(ishaisagi) #1

1 cup almond meal
2 heaped tablespoons coconut flour
A dash of chia seeds (to taste)
4 teaspoons of erythritol (or to taste)
100gr melted butter
1 egg (optional)
A dollop of heavy cream
optional: some sesame seeds
optional: a flat tablespoon of xantham gum

Heat oven to 160c, line a baking tray with baking paper
Mix dry ingredients in a mixer until blended.
Add butter and mix into rough cookie dough. At this point taste and decide if you want more sweetener. When it’s as sweet as you like, add the egg and cream and whisk until fully integrated.
Make into golf ball sized balls, and squish to small round and thin (about 1cm thickness). The amount of dough should be for two trays, so do one, and when it’s done you can taste and adjust the sweetness of the second batch if you want.
Bake in oven for about 16 minutes and then continue to watch carefully- as soon as it’s slightly brown on the edges, take the tray out, shift the paper with cookies to a wire rake and let cool for 2-5 minutes.
The smell alone should get you happy!