This is a sponsored post written by me on behalf of Melt Organic. The opinions and text are all mine. The Melt product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
And so, let the non-traditional shortbread recipe experiment commence. I’m sure you’ve indugled a time or two in your favorite shortbread cookies- I mean, how could you not love some shortbread cookies? So I wanted to take my love for shortbread and it into a savory, herby, melt-in-your-mouth deliciously perfect recipe to pair with any meal or eat as a snack!
I am happy to report that the shortbread experiment was a huge success! Now I do want to point out, these biscuits aren’t the big and fluffy kind you might think of immedietly when you hear the word biscuits… these Savory Shorbread Herb Biscuits are kind of a mix between biscuits, cookies, and crackers and aren’t they super cute with those herbs on top? They would make a stunning appetizer at your next gathering, tea party (do people still have tea parties well into adulthood?), or shower (bridal, baby…) and they are really simple to make compared to how involved they look. Promise.
Traditionally shortbread isn’t gluten-free, or vegan- but here I am showing you a delicious gluten-free AND vegan shortbread recipe using Melt Organic rich and creamy plant-based butter! Melt plant-based butter imitates the creaminess of real butter. It’s organic, non-GMO, and contains good fats that actually help your body turn into energy without the cholesterol. Now that’s better butter my friend!
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Let’s take a closer look at what ingredients I used to make these delicious shortbread biscuits:
☆ gluten-free flour
☆ Melt Organic butter
☆ fresh herbs (thyme, rosemary, oregano, parsley, sage)
☆ flax egg
☆ salt
☆ baking powder
☆ vegan parmesan cheese
☆ water
With only seven ingredients and 12 minutes needed to bake, these Savory Shortbread Herb Biscuits are easy to whip up in no time any day of the week! I really love the texture of Melt butter, it’s really perfect in this recipe. And it’s creamy enough to enjoy as you normally would. Read more about the amazing benefits of Melt Organic Plant-Based Butter here!
Just as an fyi, the herbs placed on top are optional. They do make for a super cute display, but they aren’t baked into the shortbread because I found the oven makes them brown and crispy. SO, the decorating is optional but does look super cute. I found the fresh parsley to work the best if you wanted to bake one of the herbs into the shortbread.
I hope you enjoy these Savory Shortbread Herb Biscuits as much as I do! I love to see your re-creations so be sure to tag me on Instagram or Facebook!
This recipe was inspired by and adapted from The View From Great Island
Savory Shortbread Herb Biscuits
Ingredients
- 1.5 cups gluten-free flour
- 1/2 cup Melt Organic plant-based butter
- 1 tbsp water
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp fresh herbs, (I used 1/2 tbsp thyme, 1 small sprig rosemary, 1 tbsp oregano, 1 tbsp parsley, 3 leaves sage)
- 1 flax egg, (1 tbsp flaxseed meal + 3 tbsp water)
- 1/2 cup vegan parmesan cheese
Garnish (optional)
- more fresh herbs, (see notes)
Instructions
- In a small bowl mix the flax meal and water together to make a flax "egg". Let sit for 5 minutes to bind together
- In your food processor/mixer (or by hand), whisk together the flour, salt, baking powder, and minced herbs
- Add the butter, flax egg, parmesan cheese, and water until a dough forms
- Transfer the dough to plastic/cling wrap and form into a ball/log and place in the freezer for about 15 minutes
- Preheat your oven to 350 degrees
- Roll out the dough to 1/4 inch thickness
- With a 7-inch round cookie/biscuit cutter, cut out your biscuits and place on a parchment lined baking sheet
- Bake for 12-15 minutes
Optional
- Garnish with more fresh herbs as pictured
Notes
** This recipe was inspired by and adapted from The View From Great Island
** Just as an fyi, the herbs placed on top are optional. They do make for a super cute display, but they aren't baked into the shorbread because I found the oven makes them brown and crispy. SO, the decorating is optional- but does look super cute. I found the fresh parsley to work the best if you wanted to bake one of the herbs into the shortbread.
2 comments
These look so wonderful! So is that 1 tbsp of herbs total? You mentioned that you used “1/2 tbsp thyme, 1 small sprig rosemary, 1 tbsp oregano, 1 tbsp parsley, 3 leaves sage”. Did you use all of that in one batch? Or did you mince all of those herbs and then take 1 tbsp out of it? Thank you 🙂
I don’t have vegan cheese (not sold where I’m at) and can’t use nutritional yeast either due to wanting to make these for a kidney patient (all other ingredients are ok). How can I substitute the bulk of volume for cheese?