It seems like these days, everyone's baking while staying at home in quarantine. Sometimes you get that sweet craving, but don't want it to take up too much time. That's how I was feeling today, so I made some shortbread cookies that only took 15 minutes to whip up.
They're super light, flakey, and buttery, but most importantly, simple and requires just one ingredient.
Filled with hearty organic gluten-free oats, almonds, and pumpkin seeds, all baked with buttery ghee, you get all the rich flavors of a traditional shortbread, but in a much nutritious form.
You can do this with any of our granolas, especially if your bag has gone stale. Grinding and rebaking them into cookies will freshen everything up, allowing you to take on all the flavors of our granola while experiencing them in a texturally different way.
To give you some pairing ideas...
Rosemary Granola shortbread cookies
- with pear and blue cheese as an afternoon snack
- with a simple cup of coffee in the morning
Aged Cheddar Granola shortbread cookies
- with crackers, honey, apple, and cheese for entertaining
- baked with bits of sun-dried tomato for extra flavor
Vanilla Bean Granola shortbread cookies
- "do si do" girl scout cookie style, as a sandwich with a creamy peanut butter filling (as demonstrated here)
- with a scoop of ice cream
To make these cookies, simply:
- Preheat the oven to 350 degrees.
- Grind the granola in a blender (without dried fruit), running until the texture is like wet sand, about five minutes.
- Flatten the dough onto a board, pressing down with your hands. Use a cookie cutter to cut out shapes.
- Bake the cookies until golden brown, about 10 min.
Let cool, and eat! You'll get a wonderfully light, shortbread-like texture. Super buttery and delicious.
Let us know in the comments below how you would serve these!