STRAWBERRY SHORTCAKE
* Ingredients:
° 1 cup fresh strawberries, finely chopped.
° 2 cups of blanched almond flour
° 1/2 cup starch (potato or tapioca) * potatoes give the best texture.
° 1/4 teaspoon. salt
° 2 teaspoons of baking powder (I use dual action)
° 1/2 cup butter or fat (dairy or non-dairy)
° A small bowl of xylitol, truvia baking blend, or erythritol (or regular white sugar) * I used the Truvia blend for baking.
° 2 large eggs
° Powdered sugar * (see note in instructions on how to make sugar-free homemade sugar)
* Instructions :
####SIKI####
Preheat stove 350 deg . Put 10 cupcake boxes in a tray. Sit aside.
Chopping strawberries & set them apart .
In a large bowl, mix blanched almond flour, starch, salt and baking powder. Cutting butter OR margarine To pea-sized chunk . Turnning eggs sweetly To dough holds together.
Take a teaspoon of dough pieces and roll it in your hand with a small pinch of strawberries.
Roll the strawberry biscuit dough pieces in a small bowl of sugar. Place the sugar ball in a muffin tray. Continue this process by placing 6-7 balls of scrub with sugar in each box. Just press lightly to help make sure they stick together. Continue this process until all ten cupcake liners are filled with servings of these crunchy strawberry biscuit balls with sugar.
Put it in the oven and bake for 30 minutes. The dough will look fully cooked and slightly golden.
Sprinkle it with sugar glaze. Using either a regular powder sugar mixed with a some water OR lemon juice. Or A making your own powder sugar by placing granulated sugar of your option (such as xylitol, Truvia baking mix, etc.) To a mixer . Whisk until the sugar is powdered. Mix powdered sugar with a little water or lemon juice to make a glaze.
Enjoy !
