Chocolate Shortbread 🍫 gluten free & keto
Shortbread, the Scottish cookies par excellence, are nothing more than one parts sugar, two parts butter and three parts flour. And these beauties, based on our classic shortbread cookies, simply take me back to my university years Scotland (ahem, a lifetime ago!).
You can indulge in these guys solo, studded with chocolate chunks (!!), or simply dipped in a little dark chocolate. Flaky sea salt optional, but highly suggested.
Honestly to-die-for, and you probably know already I don’t take these staments lightly.
The one indispensable thing, is that the dough be thoroughly chilled before baking. Why? The butter in the dough has to have solidified once again before you can roll it out and cut it up. That way, it won’t stick and the shapes will come just right.
The dough is fragile (and extremely buttery!), so it helps to lightly pat the cookie dough with the rolling pin to soften it and make it more malleable; press down any crumbly bits back into the dough until you roll it out to your desired thickness (both thin and thick cookies work well)
INGREDIENTS
OPTIONAL ADD-INS
INSTRUCTIONS
for full instruction please see : www.gnom-gnom.com
You can indulge in these guys solo, studded with chocolate chunks (!!), or simply dipped in a little dark chocolate. Flaky sea salt optional, but highly suggested.
Honestly to-die-for, and you probably know already I don’t take these staments lightly.
The one indispensable thing, is that the dough be thoroughly chilled before baking. Why? The butter in the dough has to have solidified once again before you can roll it out and cut it up. That way, it won’t stick and the shapes will come just right.
The dough is fragile (and extremely buttery!), so it helps to lightly pat the cookie dough with the rolling pin to soften it and make it more malleable; press down any crumbly bits back into the dough until you roll it out to your desired thickness (both thin and thick cookies work well)
INGREDIENTS
- 120 g almond flour
- 30 g cocoa powder or cacao*
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon kosher salt
- 1/4 teaspoon espresso powder optional
- 84 g unsalted grass-fed butter at room temperature
- 90 g powdered erythritol **
- 1/2 teaspoon vanilla extract
OPTIONAL ADD-INS
- 70-140 g dark chocolate such as Lily's, in chunks
- flakey sea salt to garnish
INSTRUCTIONS
- Whisk together in a medium bowl the almond flour, cocoa powder, xanthan gum, kosher salt and espresso powder (optional).
- Cream butter and sweetener in a large bowl with an electric mixer until light and fluffy, 8-10 minutes. Be sure to scrape it down with a spatula as needed to avoid streaky butter! Add in vanilla extract and beat until just combined.
- ................................................
for full instruction please see : www.gnom-gnom.com
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