English Shortbread Recipe

2 Ingredient Healthy Shortbread Cookies (No Butter, …

WebDec 15, 2020 · Place cookies onto prepared baking sheet. Bake 25-35 minutes (1/8 inch cookies will be done around 25 minutes and 1/4 inch …

Rating: 5/5(5)
1. Preheat oven to 250°F. Line a large baking sheet with parchment paper.
2. Add almond flour to a large bowl. Add in maple syrup, one tablespoon at a time. Mix syrup with almond flour using a spoon and stir until the maple syrup is completely incorporated and has moistened all the almond flour before adding in the next tablespoon. After 2 1/2 tbsp, your dough should be clumpy but not one big lump. You will know your dough is ready if when you pinch a clump together, it stays together and doesn't fall apart. If your dough is too dry, you can add a little more maple syrup (about 1/2 tbsp). If your dough is moist enough to fully form a large dough ball, then you've added too much maple syrup and will need to add a little more almond flour.
3. Gather dough together and place between two sheets of parchment paper. Use a rolling pin on top of parchment paper to roll out dough. You want the dough to be between 1/8 and 1/4 inch thick.
4. Slice cookie dough into rectangles, approximately 1.5 inch by 2 inch. You can also use a cookie cutter to cut other shapes.

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Shortbread biscuits Healthy Recipe WW UK

WebSift in the flour and the baking powder and combine until you have a stiff dough. Using your hands, press together into a ball, then wrap in …

1. In a large mixing bowl, cream together the low-fat spread and sugar using a hand-held electric whisk or wooden spoon, then beat in the egg. Sift in the flour and the baking powder and combine until you have a stiff dough. Using your hands, press together into a ball, then wrap in clingfilm and chill in the freezer for 30 minutes to firm up.
2. Preheat the oven to 190°C, fan 170°C, gas mark 5.
3. Cut the dough in half. Put a piece of baking paper onto your work surface and dust with a little flour, then roll out one portion of the dough into a 22cm round on the baking paper. Using a fork, pierce the dough to mark out 16 equal segments – it helps if you mark it out in quarters first, then mark out each quarter into 4 more segments. Crimp the edge of the pastry round with your fingers, then lift the baking paper and dough onto a baking sheet.
4. Repeat with the remaining dough and place on a second baking sheet, then bake both rounds for 15 minutes, or until golden brown. Remove from the oven and transfer to a wire rack to cool. Cut into segments to serve.

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