Gluten-free | Sugar-free | Dairy-free | Vegan | Wheat-freeMakes: 20-30 shortbreads
Cuisine: Bridget's Healthy Kitchen
Course: Treat | Dessert
My shortbread recipe is naturally free from gluten, sugar, dairy and wheat and is vegan-friendly and high in dietary fibre. They offer a nice chewy texture and are ideal for 'dunking' in teas or coffee. It also contains only two ingredients!
Hints, Tips & Tricks
As the dough is entirely workable, you can use any shaped cutter.
These will last for at least two weeks when stored in the fridge in an airtight container.
I use my Sweet As Fibre Syrup as a refined sugar substitute due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
- 200 g (7 oz) fine almond or cashew nut flour
- 4-6 tbsp Sweet as Fibre Syrup
- Preheat the oven to 120C (250F) and line a baking sheet with non-stick baking paper.
- Add the nut flour to a mixing bowl and add 4 tbsp of syrup. Stir well and then slowly, ½ tablespoon at a time, add more fibre syrup, stirring between each edition.
- Using clean hands, squeeze the mixture to form a smooth tight dough. If the dough feels a little crumbly, add a teaspoon of syrup at a time until the dough comes together BUT is not sticky.
- Transfer the dough to a clean bench and roll it into an even, large sausage if you want to cut thick shortbread rounds. If you like your shortbread thin and crisp, roll the dough between 2 sheets of non-stick baking paper and then cut the shortbread into shapes using a cookie cutter of your choosing.
- Place the shortbread rounds or shapes on the lined baking sheet, leaving space between each shortbread and bake in the oven, 15-25 for thin shortbread and 25-35 for thick shortbread. The shortbread is ready when it has a light brown tinge and springs back when gently pushed on top.
- Cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days. If you store them in the fridge, they will last up to 2 weeks.