Vanilla shortbread

I wanted a biscuit (cookie) that could be dunked in a cup of tea or coffee. For people who are not British, this is a time-honoured habit where you dip your biscuit into your mug of hot drink quickly then get it into your mouth without half the biscuit falling into your drink, creating sludge. Not all biscuits are created equally, so you need a firm biscuit such as digestives, rich tea, gingernuts or a hearty shortbread. I think dunking is in the British psyche although I’m of Irish ancestry. My family requested a dunking biscuit for comfort reasons as quite a few have had Covid recently. I researched biscuits and this shortbread recipe seemed hearty and buttery. It’s both easy and accurate. I didn’t wear gloves to roll the balls. Please admire the plastic measuring spoons which made the process of portioning the biscuit dough much easier. I got them in a Christmas cracker and laid claim to them quickly before others did. I got over 20 biscuits out of the dough. These stand up well to dunking and are melt in the mouth. This recipe is a keeper and each biscuit is only 1 net carb. Try them and enjoy!

Cook time: 20 mins | Servings: 16

Ingredients:

2 cups almond flour

1/3 cup erythritol

1 pinch salt

1 teaspoon vanilla extract

1/2 cup unsalted butter, softened (I used lactose-free butter)

1 large egg

Method:

Preheat oven to 150C/300F. Line a baking tray with grease-proof paper, and set aside.
In a bowl, mix together the almond flour, erythritol, salt and vanilla extract.
Next, add the butter and rub into the dry ingredients, until well combined and crumbly in texture.
Then, add the egg and mix well.

Using a tablespoon sized amount, roll the shortbread mixture into balls, then press into discs onto the prepared baking tray.
Leave a gap between the shortbread as they will spread slightly whilst cooking.
Bake for around 15-25 minutes, or until the edges are browned.