Ingredients

The following ingredients have 8 Servings
  • 96 g almond flour
  • 40 g coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 100 g grass-fed butter
  • 55 g cream cheese
  • 1 egg (lightly beaten)
  • 2 teaspoons apple cider vinegar
  • 1 egg (lightly beaten for egg wash)
  • garlic powder (to sprinkle)
  • caraway seeds (to sprinkle)

Instruction

  • Add almond flour, coconut flour, xanthan gum, and salt to food processor and pulse until evenly combined. 
  • Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). Like with any pastry dough, make sure not to over-process the dough. The mixture ought to resemble coarse breadcrumbs rather than cookie dough. 
  • Turn out the dough onto cling film and form into a round. 
  • Refrigerate for at least one hour, or up to 3 days. 
  • Roll out dough between parchment paper, cut into desired size and pop it back into the fridge for 10-15 minutes prior to baking. Brush with egg wash and sprinkle with garlic powder, caraway seeds and freshly ground black pepper. 
  • Bake at 350°F/180°C for 17-20 minutes until lightly golden. They will firm up while cooling.