A recipe for sugar-free shortbread biscuits that make the perfect festive treat
Buttery, delicious and sugar-free?! What’s not to love about these Chrismas-themed treats.
Shortbread might be synonymous with Christmas time but these buttery, sugar-free shortbreads are ideal for any time of year.
This recipe calls for monk-fruit sweetener, which is given the big tick of approval from dietitians we’ve spoken to.
High in antioxidants and zero-calorie, this natural sugar-alternative is 200 times stronger than sugar.
“These antioxidants are called mogrosides, and they have no kilojoules and no effect on your blood-sugar levels, reducing risk of type 2 diabetes,” nutritionist Stephanie Malouf told Body+Soul. Winner.
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Chocolate dipped shortbread
Serves: 20 Fingers
Prep Time: 10 Min
Cooking Time: 12-16 min
●1 1/2 cups unsalted butter, diced into small cubes.
●1 cup Golden Monk Fruit sweetener
●3 cups plain flour
●1 tsp cornflour
●½ tsp vanilla essence
1. Mix the diced butter and Monkfruit sweetener in a mixer using the paddle attachment and whip until soft and smooth, about 5 mins.
2. Add the cornflour and plain flour and slowly mix speed 1-3 until fully incorporated.
3. Add in the vanilla essence and whip for 3 minutes on high (this will sure a smooth and soft dough is created.
4. Remove from the bowl and place mixture onto a flour-dusted surface. Rest for 10 mins.
5. Turn the oven on to 150c.
6. Gently fold the mixture on the bench it should have a silky feel. Roll out to the desired size and height.
7. Cut the dough to the desired shape and gently place on the baking tray. Allow to rest for 10 minutes in the fridge. This will help keep the shape during baking.
8. Place the tray in the preheated oven for 12- 16 minutes depending on the thickness of the shortbread.
9. Remove from the oven and allow to cool.
10. Melt the chocolate over a bowl of hot water until fully melted, then dip the short bread into the chocolate and place on greaseproof paper until firm.
This recipe is courtesy of Lakanto.