sea-salted caramel shortbread

i know, i know, i tend to post a lot of chocolate…so here is a tasty morsel with a caramel drizzle and a sea salt twist.


  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup vegan butter (or organic grass fed butter if you prefer)
  • 3 tablespoons local raw honey (or 100% organic maple syrup for vegan option)
  • parchment paper
  1. preheat oven to 350
  2. combine all ingredients until well mixed
  3. spoon batter onto parchment lined baking sheet
  4. place another sheet of parchment paper on top, sandwiching the dough
  5. flatten dough with rolling pin or weighted glass cup
  6. i made my dough about 1/8″ thin. you can choose desired thickness, though thinner will crisp more easily
  7. after rolling out dough, remove top parchment sheet
  8. use a pizza cutter or knife to cut small squares/rectangles
  9. bake for 9-10 minutes, depending on thickness. watch for shortbread to turn golden brown but be careful not to overbake, as almond flour will burn
  10. remove from oven and allow to cool before breaking apart
  11. drizzle each shortbread square with urban poser’s delicious caramel and grind sea salt to desired taste

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