Shortbread Biscuits: Sugar Free and Buttery

These recipes for shortbread biscuits will have you drooling while you read them! You can live sugarfree and still enjoy the buttery taste of traditional shortbreads.

Homemade biscuits are the best biscuits because they are fresh, warm and crumbly. Mine don't last very long once out of the oven - they get gobbled up by the family. But the best thing is I know that I am not pandering to a sugar addiction. However, due to the lovely butter content, these shortbread biscuits are still addictive! Shortbread is definitely not a weight loss strategy but are best shared with friends, perhaps given as Christmas gifts to the neighbours?

Butterscotch Shortbread

  • 125g Butter, softened
  • 1/4 teaspoon vanilla paste
  • 1/4 cup dextrose
  • 1 cup plain flour
  • 1 tablespoon milk

Cream the butter, vanilla and dextrose with an electric mixer.

Add the flour, half at a time. Add the milk to help it to come together.

Roll dessertspoonfuls of mixture into balls and press onto greased baking trays.

Bake at 150 degrees Celsius for 15 minutes. Allow biscuits to cool on trays slightly before transferring to cooling racks. They will firm up on cooling.

Spice Cookies

  • 250g Butter, softened
  • 2/3 cup dextrose
  • 1 teaspoon vanilla paste or essence
  • 1 egg
  • 2 cups plain flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves

Cream the butter, vanilla and dextrose with an electric mixer.

Add the egg and mix until combined.

Add the combined flour and spices, half at a time.

Bake at 170 degrees Celsius for 15 minutes. Makes approx 30. Allow biscuits to cool on trays slightly before transferring to cooling racks. They will firm up on cooling.