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In 45 minutes you can bake A Sugar-Free Guilt-free Shortbread Cookie
A Sugar-Free Walkers Shortbread Cookie, you can enjoy with less guilt as it’s Sugar-Free
Erythritol — Like Sugar Without the Calories?
Do you know the pros and cons? Read this from the Healthline
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A Sugar-Free Walkers Shortbread Cookie
Good tasting buttery cookies and sugar-free so you may have that extra super delicious treat without the guilt with your cuppa!
- Prep Time: 20 minutes
- Bake Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 55 minutes
- Yield: 30 1x
Ingredients
- 250g softened Butter
- 100g Erythritol (low-calorie sweetener)
- 350g sifted Flour
- Pinch of Salt
Instructions
- Add butter, salt, and erythritol to a mixing bowl and whisk together till fluffy.
- Add in flour and mix till the mixture resembles sand.
- Turn out onto a work surface and knead gently to form a ball.
- Wrap in cling wrap and chill in the fridge for 40-50 minutes.
- Remove from fridge, divide the dough into 2, break off pieces then form into a rectangular shape.
- Roll out the remaining dough and use a cutter to cut out circles.
- Place on a baking sheet and prick with a skewer.
- Bake at 180 C / 350 F for about 45 minutes or until golden.
- Allow cooling slightly before dusting with sugar.
- Enjoy with a cuppa!!
Notes
Prepared, tried, and tested Rochelle Lazarus Govenderr from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 114
- Sugar: 0
- Sodium: 77
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0
- Protein: 1
- Cholesterol: 18
Have you ever wondered how it all started – Walkers Shortbread
Walkers Shortbread is a Scottish manufacturer of shortbread, biscuits, cookies, and crackers. The company is Scotland’s biggest exporter of food and employs over 4,000 people in 15 locations. Walkers Shortbread operates four factories in Aberlour, where the company is also headquartered, and two in nearby Elgin, Scotland.
The company’s well-known shortbread is baked in the Moray village of Aberlour, following a recipe developed by Joseph Walker in 1898.
I love how you describe your recipes.
Thank you so much for your kind words. You’re making my day. ♥️
Sounds good! Thanks so much for linking up with me at the Unlimited Link Party 30. Pinned!
Thank you so much, for allowing me to share on your Link Party. Mich appreciated and thanks for the pin