Sweet and buttery shortbread biscuits that are gluten free and sugar free. It’s official Santa is real!
- 50 grams butter
- 1 tablespoon stevia
- 1/2 teaspoon vanilla powder or vanilla essence
- 120 grams almond meal or almond flour
- 60 grams 85% or above dark chocolate
- Your favourite toppings, I used desiccated coconut, bee pollen and freeze dried pomegranate seeds
- Line a baking tray with baking paper, and preheat your oven to 180C/350F.
- Place the butter and stevia in a mixing bowl and use your hands to cream them together. Once the mixture is light and fluffy add the vanilla powder/essence and stir until combined.
- Next add the almond meal and mix until the ingredients form a dough. Don’t be afraid to use your hands here.
- Remove the dough from the mixing bowl and roll between two sheets of baking paper until it is flat and about 8mm thick.
- Use a star-shaped cookie cutter to cut the dough into 18 stars. On a warm day the dough may become too soft to work with. If that happens, don’t worry, just pop it in the fridge for 15 minutes before cutting out your stars.
- Place the stars on your lined baking tray and cook in the oven for 7 to 10 minutes or until light golden brown. The shortbread will still be soft when you remove it from the oven, but it will firm up when cooled.
- Leave the shortbread to cool on the tray for 5 minutes and then remove to a baking rack.
- Meanwhile, break the dark chocolate into even sized pieces and place it in a microwave proof bowl.
- Heat the chocolate in the microwave for 30 seconds and then stir. After that put the bowl back in for another 15 seconds. If the chocolate is not fully melted put it back in the microwave for another 5 to 10 seconds, but watch it carefully so it does not burn.
- Dip the face of each biscuit into the chocolate and then place it back on the rack.
- Sprinkle with your favourite toppings, leave to set
- Stevia is available in the baking section of your local supermarket.
- If you have leftover melted chocolate pour it into small patty pans and pop it in the freezer for a post Christmas treat.