KETO Shortbread Cookies
Ingredients:
- 1/2 cup butter,softened
- 1/2 cup Naya Monk Fruit Classic
- 1/8 tsp baking soda
- 2 cups Naya Almond Flour
Method:
1. In a large bowl, combine butter and sugar until creamy. Add baking soda and almond flour, stir, and knead until a dough ball forms.Wrap the dough in plastic and refrigerate for 1 hour.
2. Preheat the oven to 180 degrees C and line a baking sheet with parchment paper.
3. Remove the chilled dough, and if too hard, let it warm up on the counter for 5-10 minutes. Dust the surface and rolling pin with coconut flour (recommended to prevent sticking as almond flour holds extra moisture). Roll the dough to 2 cm thickness and use a circle cookie cutter to cut out cookies.
4. Place them on the baking sheet and bake for 8-9 minutes or until just before they brown.
5. For chocolate-dipped shortbread (optional), melt chocolate in a bowl. Dip each cooled cookie halfway into the melted chocolate, place on a lined baking sheet, and refrigerate until the chocolate hardens.
