This weekend was a special occasion for our family. Twice a year, in April and October, our church holds a conference which is broadcast worldwide. We get to listen to marvelous speakers while relaxing with our family at home. And in our family, we like to make and eat yummy food while listening. When you do this often enough, you eventually settle on certain “must have” foods always associated with conference. So what’s one to do in the post-carb lifestyle? For years my husband has made “Chelsea Buns,” which are a less sweet version of cinnamon rolls. Today, he made them for us, and made Lo Carb Peanut Butter Cookies for himself. And he didn’t eat a single Chelsea Bun! He’s got will power.
Previous to our low carb lifestyle we made lots of fancy breads for any special occasion: italian bread, garlic bread, bread with chocolate swirled into it. Ok, Dan actually made all the fancy breads, but I helped eat them! For a baker extrodinaire like Dan, the low carb lifestyle can seem restrictive at times. I searched my new low carb cookbooks for something special this weekend and found these: Rosemary Parmesan Shortbread.
Dan says they are a “keeper.” They are quite easy to make, and I can imagine trying different herbs. I’m also thinking that I could turn this into a sweet treat, maybe with chocolate and orange flavors. One caution: they were almost too salty and I sprinkled less salt on the tops than the recipe calls for. I will play around with the salt amount next time I make these. I had one with some mozzarella cheese and it was delicious. I stored mine in a ziplock bag overnight and they got a little soft, when they are meant to be more cracker like.