Shortbread Biscuits

Original recipe by Dr Eric Berg - I've altered this recipe slightly by using two sweeteners.

Just a note...I made these biscuits today using an extra fine Almond Flour which I bought from Amazon and the biscuits didn't come out too well.  They were more cake like and didn't firm up as well when cooled.  The shortbread texture wasn't there either.

I usually use Holland & Barrett's 'Almond Flurry' which always works well.  So different flours can make the biscuits different.  Obviously if you can get organic that would be best.

These are so simple to make and you only need a few ingredients. For an extra treat you can melt some dark chocolate and dip 1/2 of the biscuit in it ...delicious.

Ingredients

1 Cup Almond Flour

3 Tablespoons Butter - at room temperature

2 Tablespoons Erythritol  (original recipe calls for Powdered Erythritol - 3 1/2 Tablespoons)

1/2 Teaspoon Whole Earth Sweetener 

Pinch of Salt

1/2 Teaspoon Vanilla Extract

Directions

The first time I made these I read the teaspoons & tablespoons wrong and they came out very sweet...so either follow my recipe or Dr Berg's recipe with the powdered Erythritol!

In a bowl mix almond flour, salt and erythritol. Add chunks of butter and mix well.

Use your hands to mix and pinch the butter until well blended.  Add vanilla. Knead into a ball.

Pinch off chunks and roll into balls about 1 inch diameter and place on greaseproof paper.  Press the balls slightly with palm of your hand or fork so they are 1/2 - 1/4 inch thick.

Bake at 350 degrees for 8-10 minutes.  Be sure to pull them out before they brown.

Wait until they are cool as they will firm up.

I place them in the fridge and the next day they are even better.

Tip

This recipe doesn't make many biscuits so I double or triple it.