Infused with the herbal goodness of Reishi, the richness of Cacao, and the aromatic touch of truffles, this savory treat is a unique twist on a classic. Infused with adaptogenic goodness in every bite, these shortbread are a delicious way to enhance any snack plate or meal.
Ingredients
1 cup all purpose flour
2 tablespoons Anima Mundi Reishi powder
2 tablespoons Cacao
1 teaspoon kosher salt
1 cup shredded parmesan cheese
1 egg yolk
1/2 cup (1 stick) unsalted butter, at room temperature
1 truffle, microplane
1 cup mixed mushrooms, sliced thin
2 tablespoons truffle oil
Instructions:
In a bowl mix flour, cocoa powder, reishi powder, and kosher salt. Then add parmesan cheese and microplane truffle and mix. Add butter and 1 egg yolk and then mix until combined together.
Roll out between two sheets of parchment paper and stamp out with a round 3” biscuit cutter. Brush with truffle oil and then decorate the different mushroom slices. Press with a rolling pin and then put in the freezer for 1-4 hours.
Preheat the oven to 360 and arrange the savory biscuits on a parchment lined baking sheet.
Bake for 13 minutes or until golden brown around the edges. Let cool and enjoy.
