I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
This weeks recipe is a little different folks! These Rosemary Shortbread Crackers aren’t quite a cracker, but they aren’t quite a cookie. They’re buttery and all the good things that a shortbread should be, yet they are savory and not sweet. One thing I can promise – they taste AMAZING. Add a smear of creamy, fancy cheese, or sandwich with a nice hunk of cheddar and deli meat and you’ve got quite the snack 🙂
Gluten Free Rosemary Shortbread Crackers
Author: NorCal Coupon Gal
Recipe type: Appetiser
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 24
These little biscuit crackers are a great compliment to a spread of cheese and fruit and provide a hardy medium for which to serve dips, spreads and more!
Ingredients
- ½ cup butter, softened
- 3 tablespoons honey
- 1 teaspoon fresh rosemary, minced finely (fresh only; dried would be too harsh)
- 2 cups almond flour
- ½ tsp. sea salt
Instructions
- Mix together the softened butter and honey with a hand mixer.
- Add the finely minced rosemary, almond flour and salt and mix well.
- Shape the dough into an 8 inch roll and wrap in plastic. Refrigerate for at least 2 hours.
- After thoroughly refrigerated, preheat your oven to 325 degrees.
- Cut the dough into ¼ inch slices.
- Place on ungreased baking sheets, separated at least one inch.
- Bake for 15 minutes or until the edges start to brown.
- Remove and place your cooking sheet on a cooling rack for 5 minutes.
- Remove the crackers to the cooling rack to continue cooling.
- Enjoy!