This sugar free shortbread is melt in your mouth delicious, and oh so quick and easy.
This is my Mums, Grandmothers recipe and I have adapted it to use dextrose, but it is still very buttery and delicious, I actually think that the buttery flavours are enhanced by NOT having the sugar in the recipe (dextrose is NOT as sweet as sugar)
This sugar free shortbread is my one of my son’s favourites (he’s 5).
Dextrose will caramelize (brown) at a lower temperature that is why we cook this shortbread at a low temperature other wise it starts to have brown flecks through it and that is not a good look for shortbread.
You will want to keep an eye on the shortbread towards the end of cooking as you want to take it out as soon as the bottoms start to colour, it will be very soft, but will harden as it cools.
These sugar-free shortbread cookies make wonderful gifts at Christmas.
Try adding chopped dark chocolate to make Chocolate Chip Shortbread for something a little different, although I am a bit of a purist when it comes to shortbread and prefer this plain traditional recipe.
Try this delicious Marshmallow Slice which uses shortbread as the base.
- 255 grams butter
- 1 cup dextrose
- 1 cup plain flour
- ½ cup of either cornflour or rice flour
- 1 teaspoon vanilla or almond essence (optional)
- Preheat your oven to 150 C/ 302 F
- soften the butter (do not melt) add dextrose and using your mixer or hand held beater cream the butter and sugar until light and fluffy
- sift in the flours, and work into the butter and dextrose mixture until a soft dough forms I use my hands and knead the mixture,
- Either roll into a log and cut even sizes or roll flat and cut into your desired shapes
- Place on a baking tray and bake until bottoms just start to colour
shortbread
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