Scottish Shortbread Cookies

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/4 cup Coconut flour
  • 1/2 cup Swerve sweetener

• Nuts & Seeds

  • 1/4 cup Hemp seeds, organic

• Dairy

  • 3/4 cup Butter, salted grass-fed

Found on lowcarb-ology.com

Description

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup shelled, organic hemp seeds
• 1/2 cup Swerve sweetener (or other cup for cup sugar free sweetener)
• 3/4 cup well chilled, salted grass-fed butter, cut in sqares

Directions

• Preheat the oven to 350F.
• Generously butter a 10-inch glass pie pan
• Blend the almond flour, coconut flour, hemp seed, and sweetener in a food processor.
• With the food processor on low drop the squares of chilled butter in slowly, one at a time.
• Pulse until the mixture comes together and looks like a soft cookie dough.
• Press the mixture evenly into the pie pan.
• Score in 8 equal wedges with a knife.
• Prick each wedge with a fork.
• Sprinkle a little more sweetener over the top and press in gently.
• Let stand for 10 minutes. This helps the coconut flour to absorb moisture.
• Bake for 20 to 25 minutes, or until top is golden brown.
• Remove from oven. LET COOL COMPLETELY or it will fall apart.
• Cut along score lines and enjoy.

Nutrition