Salted Pecan Butter Shortbread

A treat that is buttery, crumbly, nutty, sweet and salty. What more could a girl want! This is a delicious cookie recipe perfect for dipping in an afternoon coffee or taking to someone's house as a gift, or simply enjoying it for yourself!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C.

Step 2

In a bowl, sift together the almond meal, powdered sweetener, gluten-free flour and cinnamon.

Step 3

Add the cold, cubed butter into the dry ingredients and mix between your fingers until the mixture resembles a dough.

Step 4

Roughly chop the pecans, leaving some small chunks and some large. Add three quarters of these to the dough, reserving the remainder. Mix the dough to incorporate.

Step 5

Shape the dough into a large flat disc, and roll out with a rolling pin to about 1 cm thick. Do this on top of a sheet of baking paper to prevent sticking.

Step 6

Sprinkle the remaining pecans and sea salt over the rolled dough, gently pressing down to embed them.

Step 7

Slice the dough like a pizza, into 8 cookies. If the dough is too soft to separate the cookies or slice, place in the fridge for 15 minutes.

Step 8

Gently place the cookies on the lined baking tray.

Step 9

Bake in the preheated oven for 10 minutes or until the edges are just golden brown. Allow to cool completely and enjoy.

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