Today I’m sharing a recipe for gorgeous rich gluten- and grain-free shortbread that has a delicious twist thanks to the sesame seeds and tiny sprinkle of sea salt.
Golden honey is the perfect sweetener for these, and luscious vanilla ties it all together. Though the recipe is incredibly simple, the result is a little bit magic.
My partner has declared these cookies his absolute favourite. High praise from my toughest critic! We managed to polish off a batch in two days. Be careful if you’re a soul with little willpower (like me).
Honey, Vanilla & Sesame Shortbread
(Makes 18-20 cookies)
75 grams softened butter
2 cups almond meal
1 tsp good quality vanilla extract or seeds from one vanilla pod (I use Heilala vanilla)
2 pinches sea salt
4 Tablespoons honey ( I used J.Friend & co organic honey)
1/4 cup sesame seeds
Preheat oven to 160 degres celsius.
Place all ingredients into a food processor and blitz until the mixture comes together in a ball (as it would with pastry).
Roll teaspoons of dough into balls and use two fingers or a fork to flatten. Place on a lined baking sheet.
Sprinkle extra sesame seeds on top of each biscuit and a tiny pinch of salt if you like.
Bake for 12-15 minutes. Watch very carefully as they will burn very quickly.
Leave to cool almost completely before moving. Will keep in the fridge for up to four days. Freeze brilliantly.