BAMM stands for British, American, Medic and Mum. I am British, living in America with my wonderful family and work as a paramedic outside the home and a wife and mum at home (all the time). This is a combination of thoughts, activities, recipes and whatever else happens through this journey called life.

Thursday, January 16, 2014

THM - Shortbread

Afternoon tea is often a staple in an English household and I am no different.  I enjoy a nice hot cuppa with biscuits (cookies) - especially when it is cold outside.  After starting THM, biscuits appeared to be more difficult to incorporate.  For Christmas I was given some English shortbread - brought to me in the US by my parents when they came to visit.  The idea and the strong desire to create THM biscuits became stronger as I enjoyed my afternoon tea with the shortbread.  Yesterday afternoon I adapted a brown sugar shortbread recipe - successfully!  The best part, you can have as much as a 1/3 of the recipe - 12 cookies - and still stay within weight loss (YES WEIGHT LOSS) limits.  Enjoy....

What you need...

2 1/4 cups almond flour
1 cup butter (8oz)
1/2 cup brown sugar*

*I make my THM brown sugar by using 3/4 cup of erythritol and 1/2tsp blackstrap mallasses.  It really depends on what sweetener you use - some can do a 1:1 swap.

Directions...

Preheat oven to 325F
Soften the butter and add to mixer (if you are lazy like me - or you can do this by hand).
Make up your brown sugar - add the mallasses to your sweetener of choice and mix well with a fork.  Add the sugar to the butter and cream it.  Btw you can always test it at this point - butter and sugar yum!
Slowly add the almond flour until fully mixed.  Then knead (I still used the mixer) the "dough" until smooth
Place the dough on the counter and make into a rectangle.  Cut 1x2" slices and place each slice on a oven tray about 1" apart (place ungreased wax paper on the tray first).
If you want the "official" look you can prick it with a fork for the round holes you would get with the ones at a store.
Bake for about 25 mins or until the bottom is brown.
Remove and let cool 5 mins in the pan and then remove to a wire rack to finish cooling.  Note - it will still be crumbly until fully cooled.
ENJOY...

THM - each batch has about 27g carbs in it and makes about 36 biscuits.  You can safely enjoy 1/3 (a dozen cookies) and stay within S limits.

Variation...

I added protein powder and chocolate chips to mine.  Whenever you have a snack it is good to have the protein - adding the protein powder, meant I could enjoy my biscuits as an S snack anytime.  The chocolate chips I had added 9g carb per 1tbsp.  This limits you to around 8/9 biscuits in one sitting!!!!!




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3 comments:

  1. UnknownFebruary 10, 2014 at 2:13 PM

    So disappointed. These looked to be delicious, but baking at 325 degrees for 25 minutes is way too long, and resulted in dark brown burnt tasting shortbread. I feel so sad about wasting 2+ cups of precious Honeyville blanched almond flour and expensive Swerve sweetener. Are you SURE you baked them this long? My oven has never given problems before. For those reading, please be careful and watch closely while you cook. Don't just follow the directions given.

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  2. UnknownApril 3, 2014 at 9:39 AM

    Just wanted to say that I tried these again, only baking for 15 minutes this time, and they turned out PERFECT! So delicious! Definitely glad I didn't give up after the first bad experience. Thanks for the recipe!

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  3. WenJanuary 28, 2015 at 11:52 PM

    Sorry Delene Taylor - I didn't see your comments until now. I have actually moved three times since posting this and have been in the process of moving the blog. I am SO glad you were able to figure out the timing and enjoyed them.

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