Scottish Shortbread Cookies
Buttery, lightly sweetened Scottish shortbread is sweet and just right with cup of tea. Buttery-crumbly perfection... just like the original.
organic hemp seeds
or other cup for cup sugar free sweetener
salted grass-fed butter, cut in sqares
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.
Calories: 226 ... Carbs ...3.5 ... Fiber: 2
Find more great low carb recipes at Lowcarb-ology.com