The Basement Cooks is a bi-weekly series which focuses on members within The Basement group and the food they are cooking. This recipe is brought to you by Moon Bedeaux
Naughty But Nice Gluten Free Ghee Almond Shortbreads By Moons Kult Kitchen. These shortbreads are packed with healthy fats, gluten free, refined sugar free and easily made vegan!
- 2 cups almond flour
- ¾ cup Ghee or Coconut oil softened
- ¾ cup coconut sugar
- 2 tablespoons of poppy seeds
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- ¼ cup of naturally sweetened chocolate buttons
This recipe makes approx 24 cookies.
Step 1: Preheat the oven to 180c and line a baking sheet with parchment paper.
Step 2: Add the coconut sugar, almond flour, sea salt and poppy seeds to a medium-sized mixing bowl and whisk to combine. Add the ghee (or coconut oil to make vegan) and with a fork, mix to combine with your hands until a dough forms.
Step 3: Using a spoon or small ice cream scooper, make balls of dough about 2-3 inches big and place them on the parchment paper about 2 inches apart.
Step 4: Gently press the dough down with a fork (to make a cross-hatch) to form about 1/4 inch thick disk. Fix any edges that look too cracked by pressing the dough gently back in place.
Step 5: Bake for 8-12 minutes or until the edges are lightly golden and the middle is just set. Remove from the oven and let cool on the baking sheet until hardened.
Melt the chocolate using a double boiler method and gently stir until smooth. Carefully spread the melted chocolate onto the centre of the cookies and let the chocolate set before eating.