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Low Fat Shortbread recipe


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  • Dish type
  • Biscuits and cookies
  • Shortbread

This shortbread recipe has no butter, so it's great for those who are watching their cholesterol.

149 people made this

IngredientsMakes: 24 fingers

  • 125g caster sugar
  • 1 egg
  • 70g ground almonds
  • 1 tablespoon ground cinnamon
  • 200g plain flour
  • 100g cornflour
  • 1 (125g) tub natural yogurt

MethodPrep:1hr ›Cook:15min ›Ready in:1hr15min

  1. Mix the sugar and egg in a bowl until white and frothy. Add the ground almonds and cinnamon; mix well. Add the flour, cornflour and yoghurt in small batches until you can form a ball with the dough. Set aside for about 1 hour.
  2. Preheat the oven to 200 degrees C / Gas 6. Line a baking tray with non-stick baking paper or greaseproof paper.
  3. Roll the dough out on a floured work surface with a floured rolling pin until 5mm thick. Stamp out shapes or circles using biscuit cutters or a glass; arrange on baking tray.
  4. Bake in the oven for 10-15 minutes. The shortbread should be just cooked and still be soft, otherwise it'll be too crunchy.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (6)

Ok, so these did not turn out AT ALL like shortbread, which was the objective! Not Biscuity enough...BUT they were tasty and family liked them - they are a bit to doughy to be shortbread.-13 Dec 2012

Nice recipe but they are more like soft cookies than shortbread!!!-02 Aug 2013

These were really great. So hard to find tasty low fat and lower sugar recipes, but these just tasted like nice biccies. Big fan!-05 Apr 2014

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Low Carb Shortbread Recipe

Low carb shortbread cookies let you enjoy holiday cookies with less guilt! They’re so good with a cup of coffee or tea.

YOU. GUYS. This is a MELT in your MOUTH shortbread cookies recipe.

Just pure, light-as-air, WHIPPY and BUTTERY deliciousness for your shortbread-loving SOULS.

I don’t know what it is about shortbread cookies, but they are my ULTIMATE favorite. I can easily have just 1 of a cutesty decorated gluten free sugar cookies or paleo caramel apple ginger snaps. But, stick a plate of whipped shortbread cookies in front of my eyeballs?

INHALE. EXHALE. THEY’RE ALL GONE.

I think the reason that I love shortbread cookies is because the classic recipe is just stupid-simple-idiot proof.

Thing you need to make shortbread cookies 101:

You only need THREE simple ingredients if you’re going to make the classic holiday cookie a real thing in your real-person-cookie-baking life:

BOOM! Pantry essential ingredients that you PROBABLY already have. Whiiiich means you could be eating cookies in only a FEW MINUTES if you get up RIGHT NOW. Hold up though, you don’t know what to do with those 3 ingredients. YET.

How to make shortbread cookies 101:

Step 1. Whip the butter and sugar until SUPPPPER light in color and supremely fluffy and basically perfect. Trust me, you’ll know when you get there.

Step 2: Mix in the flour. Resist the urge to eat all the dough because you KNOW that something that is just butter and sugar has to be NEXT LEVEL delicious

That’s the gist of it. EXCEPT, this is a WHIPPED gluten free shortbread cookies recipe. IMO, this is the only kind of cookie to eat ever because the light and melty factor? OFF THE CHARTS.

The secret to making melt in your mouth shortbread cookies is USUALLY cornstarch. It’s so light and delicate that it gives your baked good those SAME addictive qualities.

Except, in usual Taylor fashion, I decided to give “grain free” a go and attempt to swap in tapioca starch to make whipped shortbread cookies WITHOUT cornstarch.

OR actual butter. Ghee, I love that you are lactose-free. Will you marry me?

You guys. We are making our own POWDERED monkfruit, which is SO much easier than it sounds. You just have to GRIND IT up for AWHILE in a food processor. Side note: be patient with it, you’re gonna think it’s going nowhere and then — suddenly — it’s powdery-perfect!

Sugar free powdered sugar is a real thing that exists on this planet we call Earth and you are welcome for the discovery.

Swirls of nutty almond extract dance around each and every melty bite of shortbread as it combines with almond flour to create a DOUBLE dose of almond flavor profiles and coats your tongue in rich, velvety-smooth, LUSCIOUS buttery goodness.

Then just like MAGIC, the cookie is gone. Melting into your VERY cookie loving SOUL.

I don’t know about you, but I’ve got a serious feeling that the true meaning of Christmas is not the giving of gifts to loved ones out of the goodness of your heart.

I’m voting for “giving yourself the gift of cookies out of the HUNGRINESS of your belly.”


Healthy Millionaire’s Shortbread Bars

Shortbread. Caramel. Chocolate.

No wonder these are called Millionaire’s Shortbread Bars… they’re so rich you feel like royalty when you taste it. More than anything, though, you will feel like a real winner when you remember that this bar you are eating isn’t so bad for you. That’s right. The decadence you see here is actually good for you! Unlike the original recipe, which contains refined flour, white sugar, butter and other unhealthy ingredients, these Healthy Millionaire’s Shortbread Bars are whole grain, low sugar, free of butter, and contain fiber and antioxidants. Yeah, in dessert. Life is good, yes?


I honestly wasn’t expecting this recipe to be such a success as I was making it (nothing like expecting defeat before you even started the battle). I mean, how could I possibly healthify caramel with the substitutions I was making? Using no heavy cream, sugar and butter is likely a recipe for disaster (hah, no pun intended)

So when these bars were finally ready to slice, I was a nervous wreck. Knowing my luck, something was bound to go wrong. As I sliced the bars and caught a glimpse of the caramel, I squealed like a little kid. The caramel didn’t gush out, the chocolate layer wasn’t too thick, and the shortbread crust didn’t crumble into dust. Yeah, I kind of imagined all of those things before I even brought out the knife. I quickly snapped some photos (aka, three) and had to put the camera down.

The looming question: does it taste good?

I took a bite and did a little happy dance (or prance?). That was my very first “happy dance” and I certainly hope it was my last… I’d be quite embarrassed if you saw me do that. It was deeelicious. The shortbread crust was exactly like shortbread–nice and buttery with a slight crumble. The caramel was sweet, smooth and creamy. And the chocolate? Oh, the chocolate… rich and undeniably decadent. A real millionaire’s treat.


1. Preheat oven to 350ºF. Line 2 large baking sheets with parchment.

2. In a mixing bowl of a stand mixer, combine all ingredients and beat on low speed until a dough forms. Place dough on a sheet of parchment place another sheet on top. Roll out into a roughly 12-by-8-inch rectangle, about 1/8-inch thick (don't worry about forming a perfect rectangle). Remove top sheet of parchment and cut dough into squares (or other shapes) using a knife, but do not separate them. Transfer parchment to a large baking sheet.

3. Bake until the cookies just start turning golden around the edges, about 10 to 13 minutes, rotating the sheet front to back halfway through. Using a knife, cut through cut marks while still hot. Let cool on baking sheet on a wire rack for 5 minutes, then transfer cookies directly to the rack to cool completely.


Recipe Summary

  • 2 ⅛ cups white sugar
  • 2 cups butter, softened
  • 4 eggs
  • 6 egg yolks
  • 1 ½ teaspoons vanilla extract
  • 7 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 4 cups confectioners' sugar
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 tablespoon hot water or as needed

In a large bowl, cream together the sugar and butter until smooth. Beat in the eggs and egg yolks, one at a time, mixing well after each. Mix in vanilla extract. Combine flour, baking powder, and salt stir into the sugar mixture. Cover dough and chill for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thickness and cut into desired shapes using cookie cutters. Place 2 inches apart on the prepared baking sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack.

To make frosting, mix together the confectioners' sugar, oil and 1 teaspoon vanilla until smooth. gradually add enough hot water to achieve a spreadable consistency. Spread over warm cookies.


Low Syn Millionaires Shortbread

As well as my gluten free version - I also have these Low Syn Millionaires Shortbread.

If you love twix bars, then you will just love these, biscuity crumb base topped with toffee and milk chocolate what more could one ask for.

I've had this idea in my head for a while. The toffee and the chocolate was easy, but coming up with a biscuity base was the test. But I am not one to be defeated and after a few experiments with different mixes, I am really happy with the results of these.

Delicious Low Syn Millionaires Shortbread - a biscuit square covered in caramel and chocolatey goodness.

They are soooo good and great for a treat with a nice cup of tea.

I use an 8inch square pan like below to make the biscuit base:

To sweeten the biscuit base I used Sukrin:1 which is a great natural tasting sweetener. I have tried many different types of sweetener in the past trying to find one that is natural and tastes natural and I think this is it. I usually just use some syns on honey or maple syrup, but it’s nice to know I can now use this and reduce the syns even further. Instead of sukrin you can use any sweetener of choice of course. But I can't recommend sukrin enough, it tastes so good in baked goods and is by far the best tasting natural sweetener I have found.

Sukrin can be ordered on Amazon or from the Sukrin website: Sukrin

Click here if you live in the UK: Sukrin UK

Click here if you live in the USA: Sukrin USA

NOTE: For those in the USA and Canada there is now also a similar sweetener called Swerve that comes in a white granulated sweetener and an icing sugar, that are natural and like Sukrin, have no after taste. Unfortunately they don't carry a brown sugar version, but the white granulated is on par with Sukrin.

For those in Canada - Swerve can be purchased at most loblaws stores in the health food section.

Click here if you live in the USA to check out Swerve on Amazon: Swerve

Also don’t forget that Slimming World have recently made some changes to sweeteners and any time you use a tablespoon or more, it should be synned at 0.5 syns per tablespoon, this is to protect your weight loss.

Make up a batch of these yummy Low Syn Millionaires Shortbread and take them to your next Slimming World taster session.


This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly

Extra Easy - 3 syns per square
Green - 3 syns per square
Original - 3 syns per square
WW Smart Points - 3 per square

  • 1 cup/125g of plain flour
  • ⅓ cup/80g of sukrin
  • 2 tbs of butter
  • 1 egg
  • 1 tsp of vanilla
  • ¼ cup/80ml of maple syrup
  • ¼ cup/80ml of coconut milk (cartoned)
  • 30g of milk chocolate chips
  1. Preheat oven to 200c/400f (gas mark 6)
  2. Add the flour, and sukrin to a bowl
  3. Add the butter and combine it all together using hands until it resembles fine breadcrumbs
  4. Whisk the egg with the vanilla extract
  5. Add this to the flour and mix together until you have a dough
  6. Line a square 8inch pan with parchment paper
  7. Add the dough to the pan and flatten out so that it covers the whole base in equal thickness.
  8. Pierce all over with a fork.
  9. Place in the oven and bake for approx 12 mins till lightly golden.
  10. Remove from oven and and allow to cool in tray
  11. Add the maple syrup and coconut milk to saucepan over a medium high heat and continue to whisk until it becomes really bubbly and almost frothy and you can see it starting to thicken (approx 5 mins)
  12. Remove from heat and allow to cool slightly until it looks likes a thick toffee sauce.
  13. Drizzle this over the top of the biscuit base.
  14. Add the chocolate chips to a bowl and place in the microwave for 15 secs at a time, stirred after each, until melted.
  15. Drizzle this over the top of the toffee drizzled biscuit.
  16. Then using a spatula you can pull the chocolate across the toffee, creating a marbled effect.
  17. Allow the chocolate and toffee to set and the cut into 16 equal size squares.

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If you want to bake these keto almond shortbread cookies fresh for a party, a holiday, or just because you like still-warm-from-the-oven yumminess, you can! Make the cookie dough and freeze it. Lots of options here:

  • Freeze a whole ball of dough and then thaw later to make the gluten-free shortbread cookies.
  • Scoop out the raw dough to form cookies qand freeze them on a baking sheet lined with parchment paper. Once solid, transfer to a plastic freezer bag. When ready to place in the oven, you can just bake the frozen cookies.
  • Freeze the keto cookies with almond flour after they are already baked. Thaw in the fridge or on the counter.

TIPS FOR MAKING SHORTBREAD COOKIE DOUGH

  1. Properly measure the flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail, especially for cookie dough. If there’s too much flour, this shortbread will turn out dry and crumbly. If you can, measure the flour with a food scale. Otherwise, to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour.
  2. Softened butter – Before you start, make sure your butter is softened to room temperature. This will create a smooth shortbread dough that bakes into a delicious melt-in-your-mouth texture. Alternatively, you can pop the butter bars in the microwave and heat in 5 second intervals, turning the bars between each time. Be careful not to overdo it as you don’t want MELTED butter. Then, place just the butter in the mixing bowl and mix on high speed until smooth.
  3. Powdered sugar – This is the secret to a buttery shortbread. Powdered sugar blends seamlessly into the dough, creating a soft texture. I don’t recommend replacing this with any other sugar as the outcome will be very different.
  4. Mixing – After adding the flour, gently mix together the dough. Over mixing will create a tough shortbread.


Keto Lemon Shortbread Cookies – Low Carb

These Keto Lemon Shortbread cookies are my new easy, &ldquogo to&rdquo keto cookie recipe &ndash and once you try them you&rsquoll understand why!

I wasn&rsquot always a fan of lemon flavored desserts &ndash in fact, as a kid I wouldn&rsquot even eat them. In my adulthood though, I&rsquove come to appreciate the brightness that lemon imparts to a dessert, especially in keto recipes &ndash and now I can&rsquot get enough of it.

I would even go so far as to say that when given the choice of lemon over chocolate, 75% of the time the lemon flavored dessert would win out. Crazy, I know &ndash sometimes I can&rsquot believe it either!

So maybe it&rsquos due to all of the pastel colored foodie magazines showing up in my mailbox, and the promise of Spring and warmer weather just around the corner, but I&rsquove had lemons on the brain for weeks now.

Anyway, during my crazed obsession with all things lemon last week, I also made these awesome keto lemon shortbread cookies, and they did NOT disappoint!

These keto lemon shortbread cookies require just four ingredients and have an addicting lemon flavor and crusty shortbread texture that I absolutely love!

Be sure to use a sweetener that is advertised to bake like sugar (I prefer granulated erythritol like Swerve, or a monk fruit and erythritol blend like Lakanto) and not a liquid sugar free sweetener or they may not hold together properly.

Also important is that you chill these keto lemon shortbread cookies before you cut them into cookies, otherwise they will crumble apart and be impossible to work with.

This versatile keto shortbread dough also makes a lovely low carb tart base or keto pie crust, which does not require pre-chilling. You simply press it into your pan and bake it for 15 minutes.


Millionaire's shortbread

I don’t know what I was thinking. I promised my 13-year-old daughter that a big part of our trip to Scotland would be visiting tearooms and sampling the baked goods. Then, I said, we’d get the recipes for our favorite scones or oatcakes or whatever and we’d come home and bake them ourselves.

They speak English over there we speak English. We’d get the recipes on the spot, or get an e-mail address for later. It’d be educational, I thought.

It was far more educational than I ever planned it to be.

The driving through Scotland and stopping for tea part worked out well. The Scots pride themselves on being the best home bakers in Europe, they say, and many tearooms and coffeehouses serve home-baked desserts, tea cakes and breakfast pastries. In some cases, they buy from local home-based cooks in others, staff bakers bring their recipes from home and up the quantities a bit.

Irene and I were careful to ask which items were traditionally English and which traditionally Scottish. We discovered that we loved the hearty oatmeal/ginger/molasses/dried fruit flavors of Celtic baking.

Among our favorites were the many oatmeal-based goodies Americans would loosely categorize as cookies: “oaties,” “biscuits” and “tray bakes” (layers of oats or shortbread topped with fruit mixtures or toffee), as well as “parkins” (cake-like bar cookies), “perkins” (drop cookies) and “flapjacks” (flourless oatmeal bars). Shortbread in many variations was offered everywhere, and there were scones and more scones, sweet and savory.

Trying to duplicate these delectables at home turned out to be tricky, at first. I brought home a few cookbooks as well as recipes graciously given from tearooms. But I hadn’t brought home any raw ingredients, so when I actually read the recipes and saw that they called for unfamiliar (to me) ingredients like golden syrup, sultanas (raisins), porridge oats (rolled oats), caster sugar (granulated sugar), muscovado sugar and demerara sugar (types of brown sugars), I had to call some British expatriate neighbors for translations.

I did know the Scots used all sorts of oatmeals, so I thought I’d just use trial and error to figure out which was which. I went to Trader Joe’s and got some fancy imported kinds to supplement a giant box of Quaker rolled.

In the back of my mind I had also known that U.K. measurements were not the same as ours, but how big a problem could that be? I blithely tackled one batch of scones and another of some simple, three-ingredient flapjacks.

Disaster. The scones were tough and salty. The flapjacks were runny and soggy. The next batch were like rocks. The next were smooshy and wouldn’t set, and the fancy oatmeal still tasted uncooked.

Irene lost interest after a few days of infrequently edible results. But my other daughter, Patricia, a freshman at UCLA, bought me a food scale and tried to help my math-impaired brain grasp the techniques for estimating and converting liquid and dry grams and ounces to cups.

I began to send plaintive e-mails to the bakers I’d talked to on my trip, and they kindly responded. I found a handy conversion table that enabled me to estimate that there are about 4 ounces of flour, 6 ounces of raisins and 8 ounces of butter to a cup.

Some of my Scottish baking recipes have yet to yield their secrets, but a half-dozen have turned out to be so much fun to make and serve that they’ve entered the family repertoire.

I am now a confident scone maker, thanks to an easy and very forgiving recipe from John Steven McLaren at Trossochs Woolen Mill in Kilmahog by Callander, Perthshire.

Two other very traditional Scottish baked goods are now staples in our home. Bannock (“hill” or “dome” in Scottish) is a yeasted fruit bread that originated 100 years ago at a bakery in Edinburgh. Many different kinds of breads named “bannock” can now be found through Britain and Canada, but the loaf I made from a recipe from Clive Ramsay, a fine food retailer in the town of Bridge on Allan, sounds quite like descriptions of the original.

Oatcakes--simple crackerlike rounds of oats, fat and flavorings--were once daily fare in Scotland. Some folks never gave up eating them, but they fell from favor as bland commercial versions replaced fresh homemade batches. Oatcakes turned out to be quite easy to make, and though kids rarely love them, adults like the not-so-sweet taste and crunchy texture, and feel almost virtuous eating them.

Two other desserts I adopted from Scotland, however, cut straight to the sinful chase. A truly unusual and tasty oatmeal meringue cake developed by cookery school director Mo Scott is based on egg whites and oatmeal, but to counteract any low-fat effects, it’s spread with whipped cream before serving.

Another indulgent treat is Millionaire’s Shortbread, versions of which are found everywhere in Scotland. The theory behind this cookie is something along the lines of if you’re going to do it, you might as well overdo it. It’s an amusing case of overkill, with the already too-rich butter-and-sugar shortbread base topped with caramel, another Scots’ flavor favorite.

If a country’s cuisine mirrors its soul, then Scotland’s baked goods hint at some underpublicized aspects of the national psyche. Scones and oatcakes meet our expectations of thrift and practicality--but Millionaire’s Shortbread tells us that there’s another side to the story.