Dessa 3-ingredienser Shortbread Biscuits are simple cookies made with no gluten, no eggs, no refined sugar, and rich in fiber.
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3-ingredienser Shortbread Biscuits
Dessa 3-ingredienser Shortbread Biscuits are simple cookies made with no gluten, no eggs, no refined sugar, and rich in fiber.
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Serveringar: 18 Cookiepolicy
Kalorier: 63.7 kcal
Innehållsförteckning
- 1 kopp Mandelmjöl - (anteckning 1)
- 3 matskedar Lönnsirap - (anteckning 2)
- 1 tesked Vanilj extrakt - (anteckning 3)
Optional – to create a chocolate shell
- ⅓ kopp Mörk chokladflis
- ½ tesked Kokosolja - (anteckning 4)
Instruktioner
- Preheat the oven to 300°F (160°C). Prepare a large baking sheet. Set aside.
- In a large mixing bowl, combine almond flour, maple syrup, and vanilla extract, until the dough is wet and sticky.
- Cut two pieces of parchment paper to a size of about 10 inches x 7 inches (25cm x 17cm). Lightly spray some oil on only one of the sides.
- Place the first piece of parchment paper on your work surface – oiled side up, not touching the work surface. Place the cookie dough ball on the oiled side of this piece of parchment paper. Press the second piece of parchment paper on the cookie dough – oiled side on the dough.
- Use a rolling pin to roll the dough into a 7-inch x 5-inch rectangle (17 cm x 14 cm). It will make a thin 1/4-inch cookie dough.
- Oil the blade of a knife or pastry cutter to press and cut this rectangle into 14 smaller rectangles. You may need to reoil your cutting tool as it could be sticking to the cookie dough.
- Gently spread each rectangle of dough so they don't touch each other on the parchment paper. The cookies won't change shape or grow in the oven, but if they touch each other, they won't have crispy edges.
- Lightly prick each biscuit with the tip of a lightly oiled fork. Be gentle when pricking the cookies with a fork; don't press all the way through, as they are fragile and may break. You can also skip this step, as it's mostly decorative.
- Slide the piece of parchment paper with the cut cookies onto the baking sheet set aside earlier.
- Bake the biscuits on the center rack of the oven for 12-14 minutes at 300°F (160°C) until the edges are just turning golden brown.
- Let them cool down on the baking sheet at room temperature for 15 minutes, then on a cooling rack for 30 minutes. They firm up as they cool down.
Valfri dekoration
- In a microwave-safe bowl, melt the chocolate chips and oil, microwaving in 30-second bursts, stirring between each, and repeating if needed, until fully melted.
- Place the melted chocolate into a small, tall, narrow glass. Dip half of the cookie in the melted chocolate, wait for a few seconds above the glass to let the excess melted chocolate run down the glass.
- Place each dipped cookie on a plate covered with lightly oiled parchment paper.
- Freeze for 10 minutes to set the chocolate shell.
Anmärkningar
Anmärkningar 1: Almond meal works, but the cookies will be darker in color and a bit grainy. If you don’t eat almonds, cashew flour or sesame seed flour provides the same result. Wheat flour or oat flour won’t work with the same ratio!
Anmärkningar 2: Or any liquid sweetener you love, like agave syrup.
Anmärkningar 3: For flavor, you can swap it for 1/4 teaspoon of almond extract for a different shortbread flavor.
Notera 4: Or any low flavor oil like olive oil.
UgnslägeJag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.
lagring: Store them in a cookie jar at room temperature for up to 4 days. The cookies will get softer and chewier with time.
Kostrådgivning
Tjänande: 1kaka | Kalorier: 63.7kcal | kolhydrater: 5.5g | Protein: 1.6g | Fett: 4.2g | Mättat fett: 1.3g | Fleromättat fett: 0.01g | Enkelomättat fett: 0.02g | Natrium: 3.9mg | Kalium: 28.9mg | Fiber: 0.8g | Socker: 3.4g | Vitamin A: 0.3IU | Vitamin B12: 0.01pg | C-vitamin: 0.02mg | Kalcium: 26.8mg | Järn: 0.3mg | Magnesium: 1.9mg | fosfor: 4.2mg | Zink: 0.1mg
Ingredienser och ersättningar
Det här stycket ger dig alla mina tips om hur du väljer rätt ingredienser. För hela receptet med mått, scrolla till receptkortet längst ner i inlägget!Gå till fullständigt recept
Du behöver bara 3 enkla ingredienser för att laga det här receptet. Så här väljer och byter du ut dem.
- Mandelmjöl – This is the main ingredient that forms the structure of these shortbread biscuits. It provides a rich, nutty flavor and a tender, melt-in-your-mouth texture without using wheat flour.
- Lönnsirap – This acts as both the sweetener and the liquid binder for the dough. Any liquid sweetener like agave syrup or date syrup also works.
- Vanilj extrakt – This adds a classic, warm flavor that complements the almond base perfectly. You can also use almond extract for a more intense flavor.
How to Make 3-Ingredient Shortbread Biscuits
Carines baktips
Let me share a few more tips for a perfect shortbread cookies.
- Roll Dough Thin – For a truly crunchy shortbread biscuit, make sure you roll the dough to about 1/4 inch (6mm) thin.
- Roll a Perfect Rectangle – To get a perfectly even rectangle, you can fold the sides of the bottom piece of parchment paper to create a guide. This helps you roll the dough into a nice shape without the edges splaying out.
- Enjoy the Texture – These shortbread biscuits are crunchy on the edges and chewy in the center. They will lose their crunch over time, so I recommend enjoying them within a few days of baking.
- Add a Chocolate Shell – You can serve the biscuits plain or dip half of each one in melted dark chocolate. Place the dipped biscuits on a plate lined with lightly oiled parchment paper and freeze for 10 minutes to set the shell.
- Ändra smaken – To make a delicious almond shortbread, simply swap the vanilla extract for 1/4 teaspoon of almond extract in the dough.
- Try a Faster Method – To save time, you can skip the rolling step. Just divide the dough into 14 even balls, place them on the baking sheet, and flatten each one with the palm of your hand before pricking and baking.
Very easy & absolutely delicious. You have to wait until the cool for the best flavour & snap. I used almond meal as I didn’t have the flour & they still snap. My son said “I love them” .
Tack!
Detta fungerade precis som skrivet, tack!
Tack så mycket!
kindly provide measurements too
The measurements are simply written above this comment section.
WOW these are sooo yummy!!! I baked mine at 325F for 14 mins and they turned out perfectly!!!! Thank you for such a simple & delicious recipe 🙂
Mitt nöje!
only 3 ingredients !!
can’t wait to make these
thank you for your amazing recipes
Tack för att du bakade med mig!
Do you have an alternative for the coconut oil, due to a coconut allergy?
You can melt the chocolate with any oil, like light olive oil