Shortbread is something I have still yet to attempt. I’ve seen multiple recipes of how to make the buttery, melt-in-your mouth goodness – yet I haven’t brought myself to try any of the recipes yet. I’ve even watched numerous tutorials on how to make pretty shapes out of shortbread dough using molds, forks or just your bare hands.
The key ingredient to making successful shortbread that’s buttery, crumbly and just plain good, I’ve learned, is the high fat content. It’s the very high butter content actually. I’ve seen shortbread recipes that use just three ingredients: butter, sugar and flour in equal amounts. Whilst butter and fats aren’t altogether bad, very high amounts of the stuff isn’t the best for our waistlines or arteries.
Not one to give up easily on things, I searched for a healthier alternative to shortbread. This recipe nails everything, you guys. It has the consistency, crumbliness and ‘buttery-ness’ normal shortbread has, yet it’s healthier.
And my secret ingredient? Tahini. This sesame seed paste is the perfect butter substitute and you wouldn’t even guess it, judging by texture. The tahini offers a nutty flavor to these biscuits which I love.