Gluten-free, lactose-free Shortbread

Directions

• Preheat oven to 325°F.
• Make flax egg — combine 1 tbsp of ground flax with 2tbsp of hot water in a small cup or bowl. Stir to combine and let sit for several minutes.
• Measure out dry ingredients—- flour, salt, and baking powder—- into a large bowl. Stir or wisk to combine.
• Combine wet ingredients—- honey, ghee, flax egg and vanilla—- in a separate large bowl. Mix with spoon or mixer until ingredients are well combined.
• Pour the dry mixture into the bowl with the wet mixture and use a spoon or electric mixer to combine. Mix until well combined.
• Prepare your pan. You can use a glass baking dish or other type of pan with sides. A roasting pan lined with parchment paper will work well. If you choose to use a glass dish, lightly oil it before putting in the dough.
• Press dough into the pan. Flatten until the dough is about 1/4 to 1/3 in thick.
• Bake until cookies are lightly golden brown, about 15 minutes. Allow cookies to cool on the pan for 20 minutes. Once cool, turn out the cookie onto a flat surface and cut into squares.