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Sugar Free Maple Cookie Shortbread

Sugar Free Maple Cookie Shortbread

Looking for a tasty sugar free alternative that's a not so naughty option to enjoy with your favourite cup of tea or coffee, this recipe is an absolute winner. Using Xylitol or Monk Fruit, you can emulate the sweetness of sugar without the guilt. 

 What you'll need:

Cookie cutter - we've used a maple leaf cookie cutter

250g/9oz butter @ room temperature

1/2 cup xylitol or monk fruit

2 teaspoons maple essence

2 cups plain flour

Extra flour to dust

How to make it:

1. Beat the butter, sugar & maple essence until creamy.

2. Add the flour and use your hands to combine until firm dough forms.

3. Turn onto a lightly floured surface and knead lightly until smooth. 

4. Roll out the dough until 1cm/0.4in thick.

5. Use the cookie cutter to cut out the shapes from the rolled dough. Re-roll any left over dough and repeat.

6. Optional: Sprinkle the biscuits with some raw sugar, this gives it a nice crunch on the surface but be aware it won't be 100% sugar free if you do this.

7. Place biscuits onto two lined baking trays and place in the fridge for 30 minutes to chill.

8. Pre-heat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.

9. Transfer the shortbread from the fridge into the pre-heated oven. Bake for 25-30 mins. Swap trays in the oven halfway through the cooking time. Shortbread needs to be lightly golden on the top.

10. Remove from the oven and cool down on the trays, give it at least an hour before attempting to eat.

11. Sit back, relax and enjoy your shortbread with your favourite cup of tea or coffee.



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