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!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-gluten-free-rosemary-shortbread-crackers/