Last week I shared my recipe for Grain-Free Shortbread Wedges, crumbly and buttery and just in time for the holidays. Now it is time to share how I morph that recipe into delectable shortbread bars that are delicious on their own, but go completely over the top when dipped in caramel and sprinkled with sea salt. They are perfect on their own, but really shine when paired with afternoon tea, or piping hot coffee or hot cocoa.
Shortbread is one of my favorite recipes to make. The ingredients are wholesome and simple, plus the finished bars are not too sweet. I find that I need less sweetness these days now that I eat real food on a regular basis. A small amount of good quality honey is all it takes to make these shortbread bars the perfect bite after a holiday meal. And since shortbread is traditionally lightly sweetened, these grain-free shortbread bars are perfect to pair with a touch of sweet caramel on occasion.
Grass-fed butter is rich in vitamin K2, which is responsible for proper absorption of vitamins A and D. I prefer using grass-fed butter in cookies and baked goods because the vitamin K2 is not broken down in the heating process. So when I eat my salty-sweet shortbread bar, I know that it is at least my best version of a homemade treat that won’t make me sick.
© Jenny for Nourished Kitchen, 2011. |
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Post tags: bread, buttery, caramel, caramels, cookies, desserts, favorite recipes, food and drink, grain, nourish, pastry, real food, Recipes, roots, salt, scottish cuisine, sea salt, shares, shortbread
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