These grain (and refined sugar) free cookies are delicate and buttery with hints of lemon, ginger, and honey. The turmeric only just comes through as a little spice, and the toasted sesame seeds on top bring it all together. An ideal summer cookie! These go great with lavender iced tea, lemonade or whatever chilled libation you’re serving at your next outdoor gathering. I love treats you can feel good about eating, no guilt or belly ache here.
I was a little perplexed as to how I would make short bread cookies with ghee, clarified butter that is softer than regular butter AND without any kind of sugar which lends to the structural integrity of the confection. I ran across a Egyptian recipe that used an egg yolk and I thought I would try that, as well as a careful dry to wet ingredient ratio. Using Tin Star Foods Cultured Brown Butter Ghee and Otto’s Cassava Flour, I was confident these would taste amazing. This very special ghee is made in small batches from Irish pastured cows. With deep caramel notes, rich buttery flavor and exceptional consistency, I knew these cookies would be special.
When the concoction in my stand mixer didn’t ball up like traditional shortbread dough I was a bit discouraged. Then I tasted it!!!!
So I tested out three spoonfuls, baking them while the rest went in the fridge to harden up.
To my surprise my test cookies baked up really well, a little delicate but they weren’t a spread out mess. I knew the chilled dough would preform perfectly. I opted to use a piping sleeve to shape my cookies so they would have a classic, uniform short bread look. I’m so pleased with this recipe! I hope you enjoy making it, and eating it of course 🙂
40 minPrep Time
12 minCook Time
52 minTotal Time
- 1 1/2 cup fine ground blanched almond meal
- 1 cup sifted Otto's Cassava Flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp fine ground pink Himalayan salt
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/4 tsp lemon rind, grated
- 1 cup Tin Star Foods brown butter ghee
- 1/2 cup raw honey
- 1 egg yolk
- 1 cup sesame seeds
- In a large bowl sift together the dry ingredients, almond meal, cassava flour, baking soda, cream of tartar, salt and spices.
- Set aside.
- In the bowl of a stand mixer with the paddle attachment cream the ghee and honey on high until smooth.
- Add in one egg yolk.
- Lower speed and add in the dry mix slowly until thick.
- Stop mixer, scrape down dough with spatula.
- Set in the fridge for 30 minutes.
- In the mean time preheat oven to 300F & line two baking sheets with parchment paper.
- I used a piping sleeve to shape my cookie rounds, but spoonfuls will work too.
- Space your cookies 2 inches apart in baking sheet.
- Sprinkle liberally with sesame seeds.
- Bake for 10-12 minutes, until they are golden but before edges begin to brown.
- Let them cool on a rack completely before handling!