LOW CARB SHORTBREAD COOKIES
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I’ve been working hard on getting this recipe for Low Carb Shortbread Cookies just right in time for the festive season. I tried to make them like you would traditional shortbread but the recipe just wasn’t right without the addition of some kind of binder. Adding egg helped with the texture of these delicious cookies. It isn’t used in traditional shortbread but I found it necessary in these and it certainly doesn’t detract from the taste or the texture. The end result is a lovely buttery shortbread cookie ideal for a Christmas Cookie. Don’t limit these to the festive season though as these cookies go beautifully served simply with a cup of tea or coffee.
Feel free to switch the sweetener in the recipefor one of choice. You may not get quite the right crisp factor with alternatives but they will still work in this recipe. Erythritol is reknowned for giving a little crunch to recipes such as cookies, and it is why I try to use it when I making cookies. Leaving your cookies out the bench for a little while will crispen up your cookies. Don’t be in a rush to pack your cookies away into an airtight container too quickly, and ensure they are completely cool before you do.
If you want to switch sweeters, remember that stevia/monk fruit blends are generally more concentrated than erythritol or zylitol on their own so you don’t need as much in recipes. I would suggest trying to add 2-4 tablespoons of a stevia/monkfurit blend but taste the dough as well to make sure it is sweet enough. If you want to use any other form of sugar such as coconut sugar, try using equal amounts to what is specified in the recipe for erythritol. Always taste the dough to make sure it is going to be sweet enough for you, as our definition of sweetness can vary, so adjust according to your taste.
Using a Cookie Cutter to Cut out Cookies
There’s an option to slice your cookies from a cookie dough roll or you can use a cookie cutter. Should you want to use a cookie cutter, I recommend rolling your cookie dough out between 2 sheets of baking paper for ease of cutting your cookies. Not only do you get more even cookies but it is also easier to slide your cookies off the baking paper as they don’t stick to it. Try using a spatula to lift the cookies onto the baking tray as well. If you want to make shortbread fingers I would also recommend rolling the dough out between baking paper and then use a sharp knife to cut the cookies into fingers. Use a fork to press into the ends to create the shortbread finger look.
Storing Low Carb Shortbread Cookies
Low Carb Shortbread Cookies are best eaten fresh although these tend to be eaten very quickly in our house so there’s no need to store them longer term. When you bake without using preservatives and additives, foods don’t tend to last as long as processed foods. That’s a good thing though, as it means you aren’t eating foods full of additives and preservatives. If you don’t think you can eat these cookies within 3-5 days, you can just bake half a batch and freeze the remaining cookie dough. Just defrost it overnight in the fridge to use at another time. The dough defrosts really well, bakes up well and means you can have fresh cookies on tap. You could also leave the dough in the fridge for up to 3 days prior to baking, so just bake a batch at a later date.
Decorating Low Carb Shortbread Cookies
While these cookies taste divine simply on their own, you can be a little adventurous with decorating them. Try sifting a tiny amount of low carb icing sugar mix/confectioners sweetner or powdered sweetener on top for a simple finish. You could also dip part of the cookie in melted dark chocolate or drizzle the chocolate on the tops for variation. Another great way to decorate them is to make some low carb icing by blending a couple of tablespoons of confectioners sugar with a tiny amount of water or lemon juice to get a pipable consitency. Pipe or drizzle the icing mix onto the cookies and allow to firm up before storing (or eating!)
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
- ½ cup erythritol -or adjust for sweetness and see notes for alternate sweeteners
- 200 gms blanched almond meal/flour
- ⅓ cup coconut flour
- 1 teaspoon baking powder
- A pinch salt
- 1 egg
- 1 ½ teaspoons vanilla extract