Sugar Free Shortbread
You can make these Sugar Free Shortbread fingers using any sugar substitute that looks like granulated sugar, it will NOT work with powder or liquid sugar alternatives.
Sugar Free Shortbread
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 4 tablespoons sugar substitute such as Splenda (use a measuring spoon)
- 160 g butter room temperature
- 200 g plain flour
- 1 pinch salt
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat the oven to 180 C /160ºC Fan/Gas 4. Line a baking tray with baking parchment.
- Beat the butter and Splenda with an electric mixer till light and fluffy. Gradually add the flour and salt.
- Flour your work surface, and roll out the mixture to a large rectangle, about 1-2cm thick. Slice into fingers.
- Transfer the biscuits to the prepared baking tray. Chill in the fridge for 15 minutes, then bake for 15 minutes, until lightly golden. Cool and store in an airtight container.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, Cakes, Pastries & Biscuits, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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Yes just use my ordinary shortbread recipe
Can you make these without Splenda ?
Thank you for your positive feedback, but you should not add any liquid as you’ll just end up with a cookie dough which is NOT shortbread. Shortbread should not be crumbly. Keep kneadung with you hands until the heat of your hands softens the butter then it will come together. THREE INGREDIENTS ONLY
Hello paul, this is my first time making shortbread, ive always been put off by the sugar content. However after finding your recipe I was excited to try this with my 2 year old.
I added a splash of milk as I couldn’t bring it together towards the last addition of flour, i used 3 small table spoons of Erythritil for my sweetener and we used a selection of Paddington cookie cutters:)
The shortbread is very delicate, crumbly and delicious with a slight hint of sweetness. Can’t wait to share your recipe with both Grandma’s:)
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Hello Paul, I’ve made these shortbread biscuits 3 times now, and have reduced the Splenda down to just 2 tablespoons as we found them too sweet and you could also “ taste” the sweetener in them. I make them for my grandson as he has a medical problem with his teeth, and he absolutely loves them.
Do you have any other sugar free recipes please, he’s also not allowed dried fruits, honey, syrups etc, so it’s very difficult to find suitable recipes for him
The yield depends on how thick to roll the pastry, in my video I rolled it about 1/2 -3/4 inch
Hi how many should this recipe make. I got 14, I think I rolled the dough too thin
Hi Ginny, I’ve been diabetic (type 2) for quite a long time and the one thing that helped me was NOT actually cutting things out, except sugar of course. was reducing the portion size of my meals, that way I could enjoy mostly whatever everyone else was eating. Also, as I have arthritis in my kegs, walking any distance was a problem, so my Medic recommended a tread mill on which I manage 2 – 3 10 minute session during the day and this gives me the exercise I need. I hope this helps along with the shortbread.
It’s just a few days until Thanksgiving and every store that I enter is packed to the rafters with our favorite treats, short bread cookies featured prominently among them. I’ve been diabetic for just over a year now, and have yet to get it under control. I’m hoping this recipe will help me to not feel so left out when dessert time comes.
Thanks so much for it Mr. Paul!
Warmest wishes for the happiest of holidays!
Hi Rodger,
Thanks for the feedback. I myself am diabetic, not tried the granulated stevia, but it’s on my list. Thanks again for the info. Regards to you both.
I made it last night with granular Stevia. They were perfect. My wife is diabetic and these satisfied her desire for shortbread cookies w/o the sugar. Thank you.
That’s good, hope you enjoy it.
Thank you Mr Paul.
Will be doing this shortbread.
No Splenda until Friday.