shortbread

Honey Toffee Shortbread (GAPS/Paleo)

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toffee shortbread

I don’t think I have anything to say (which is rare, ask my friends!) So, here it is 🙂

Shortbread Thumbprints

*2  cups packed almond flour (I like Honeyville)

*3/4 to 1 tsp sea salt (Celtic, Himalayan)

*1/4 cup unsalted pasture butter -or- ghee

*1/4 cup honey

*1 pastured egg

Cream together room temperature butter or ghee and honey. Add the egg and salt and stir to combine. Add the almond flour and mix well. Refrigerate at least 1 hour. Roll dough into 1″ balls and place on a cookie sheet. Put “thumbprints” in the cookies. Sometimes the dough cracks a little when you do the thumbprint, just stick it back together :) . It’s because almond flour doesn’t bind like grain flour. Bake at 350 degrees for 12-14 minutes on the top rack of the oven (to prevent burning the bottom). This makes about 18 cookies.

Honey Toffee

*1/4 cup unsalted pasture butter

*2 Tbsp honey (1/8 cup)

*1/4 tsp sea salt (Celtic, Himalayan)

Put all ingredients in a sauce pan and cook on medium heat until bubbly. Turn to medium-low and continue stirring until temperature reaches 235-240 degrees. Remove from heat and let cool for a minute. Spoon into the thumbprints in the shortbread and let cool.

IMPORTANT: I’ve noticed something interesting about the salt in the shortbread recipe.  I love salt like most people with adrenal fatigue :).  But the cookies taste salty to me on the first day.  The flavors seem to blend perfectly the next day. Weird.  And make sure to use unsalted butter. I’ve had more than one person accidentally try it with salted butter and it was way too salty with the amount of salt added. It makes a difference!

Now that I’ve tweaked and perfected this recipe, it’s definitely one of my best!!!! Tell me how it goes.

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Apricot/Raspberry Shortbread (GAPS/Paleo)

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 apricot raspberry shortbread

I was at Trader Joe’s on Friday and saw a lady with apricot shortbread in her cart. I’ve made almond flour shortbread before, so I thought, “That couldn’t be too hard.”  Alaina had a fun time sticking her thumb in them :). I think we’ll use these as a Christmas cookie recipe.
Note: I edited the amount of almond flour and salt in this recipe the day after posting. It gives it more of a shortbread flavor.

*2  cups packed almond flour (I like Honeyville)

*3/4 to 1 tsp sea salt (Celtic, Himalayan)

*1/4 cup unsalted pasture butter -or- ghee (we used ghee, amazing!)

*1/4 cup honey

*1 pastured egg

*apricot and raspberry jam, all fruit or honey sweetened

Cream together room temperature butter or ghee and honey. Add the egg and mix well. In a separate bowl, mix almond flour and salt. mix wet and dry ingredients and refrigerate (at least 1 hour). Roll dough into 1″ balls and place on a cookie sheet. Put “thumbprints” in the cookies and fill with 1/4 teaspoon of jam. Sometimes the dough cracks a little when you do the thumbprint, just stick it back together :). It’s because almond flour doesn’t bind like grain flour. Bake at 325 degrees for 12-14 minutes on the top rack of the oven (to prevent burning the bottom). This makes about 18 cookies.

IMPORTANT: I’ve noticed something interesting about the salt in the shortbread recipe. I do love salt like most adrenally fatigued people do :) . But sometimes the cookies taste salty on the first day.  The flavors seem to blend perfectly the next day. Weird. And make sure to use unsalted butter. I’ve had more than one person accidentally try it with salted butter and it was way too salty with the amount of salt added. It makes a difference!

These are super easy to make! Tell me how it goes.