Shortbread cookies is a special one popular type of cookiesthe not just at Christmas time is often eaten. Due to its special production method with the piping bag receives this Shortbread cookies its characteristic and unique shape. Here you can be particularly creative to your heart’s content.
The Christmas time Above all, it is always the time in which we like to do so sweet treats snack, which unfortunately isn’t always so healthy. With this recipe for Shortbread cookies without sugar do I have a healthy option for you, with which you can do your business without a guilty conscience Favorite cookies can enjoy.
This recipe for Shortbread cookies without sugar is sugar free and will only with xylitol sweetened. In addition, it gets through its cover sugar-free dark chocolate besides his magnificent Vanilla butter note one more too chocolatey delicious touch.
You want to be in the Christmas time definitely not sweet cookie renounce, but still you healthy and sugar-free feed? Then I recommend you this recipe for Shortbread cookies without sugar definitely try it out!
Ingredients and alternatives
- Flour: I use light wheat flour for the stollen. You can also use another type of flour of your choice, such as spelled flour.
- ground almonds: I use blanched, ground almonds for the stollen dough.
- Powder xylitol: Powder xylitol is xylitol ground into a fine powder. You can buy it like this or if you have a powerful electric spice or coffee grinder, you can make it yourself. Alternatively, you can also use erythritol powder.
- Salt
- egg
- Milk: I use regular whole milk. You can also use a plant milk of your choice, such as almond milk. A little cream instead of milk also makes the cookies particularly tasty.
- vanilla extract
- Butter: You need solid butter from the fridge here.
- dark chocolate: Make sure you use sugar-free chocolate. I also use dark chocolate with as high a cocoa content as possible.
This is how you succeed Shortbread cookies without sugar
Step 1: Make the dough
Give that Put the flour, ground almonds, xylitol powder and a pinch of salt in a bowl and mix the dry ingredients together well. Make a well in the middle with your hands and add the egg, some milk and some vanilla extract.
Cut the butter into cubes and distribute it evenly over the dry ingredients.
Now knead the ingredients into a supple but soft dough and then put it in the fridge for at least half an hour so that the butter can solidify.
Step 2: Prepare for baking
Preheat your oven to 180 degrees and line a baking tray with baking paper.
Step 3: Pipe the pastry
Gradually take the soft dough out of the fridge and fill it into a sturdy piping bag fitted with a serrated star tip. Pipe curls, S-shapes or sticks as desired onto the prepared baking tray and then refrigerate for about 10 minutes.
Step 4: Bake shortbread cookies
Put the tray with the shortbread cookies in the oven for about 10-15 minutes. When it starts to turn slightly brown, you should take it out.
Let it cool completely.
Step 5: Cover with chocolate
While your shortbread is cooling, you can melt the sugar-free dark chocolate and some butter over a hot water bath.
Then swap half of your shortbread biscuits into the melted chocolate and place them on a fine wire rack to drain. Allow the chocolate to set and either enjoy your shortbread biscuits straight away or pack them in a biscuit tin for storage.
Tips
- If the dough sticks too much, you can add a little more flour. If it is too dry, add a little more milk or cream. However, it must not become too solid so that it can be easily piped through the piping bag.
- You can also use a dough press or meat grinder to make shortbread cookies. Here you can add a little more flour to make the dough easier to work with.
- You should really chill the dough for the shortbread biscuits so that it retains its typical shape when baking and doesn’t spread out the same way.
- Do not put the shortbread on a hot baking tray! It’s best to put it in the fridge for at least 10 minutes before baking on the tray, so it will definitely keep its great shape.
- Depending on the performance of your oven, the baking time can vary greatly. So always keep an eye on your shortbread cookies in the oven so that they don’t get too dark or even burn. Unfortunately, this happens very quickly with cookies.
- When you take the hot shortbread cookies out of the oven, they will still be very soft and brittle. It’s best to let it cool on the tray or just take it down very carefully.
What suits Shortbread cookies without sugar?
This Shortbread cookies without sugar simply fits perfectly into the Christmas season. Enjoy it with a colorful mix of a variety of different Christmas cookies such as cookie cutters, cinnamon stars, vanilla crescents, coconut macaroons and much more. You can find many more recipes for sugar-free cookies here on my blog.
Of course, a hot cup of cocoa, milk with honey or a Christmas tea also goes well with this. And of course don’t forget the classics – a delicious cup of mulled wine or the non-alcoholic version of children’s punch.
Storage and shelf life
The dough for yours Shortbread cookies you can pack it airtight about 2-3 days Store in the refrigerator for a long time and then process further.
Keep the finished one Shortbread cookies without sugar in an airtight cookie jar or box. You should store them in a cool and dry place so they will last several weeks fresh and you can always snack on it during the Christmas season.
These sugar-free shortbread cookies are…
- sugar-free
- made quick and easy
- Made with a piping bag
- with chocolate coating
- perfect for the Christmas season
- not just for Christmas
More recipes for sugar-free Christmas cookies
Shortbread cookies without sugar
These sugar-free shortbread cookies are super tasty and a real eye-catcher thanks to their great shape. It is made without sugar and instead only with xylitol.
- 250 G wheat flour
- 150 G ground almonds
- 120 G Powder xylitol*
- 1 prize Salt
- 1 egg
- 50 ml milk or cream
- 1 TL vanilla extract*
- 150 G cold butter
For the glaze:
- 200 G dark sugar-free chocolate
- 20 G butter
- Put the flour, ground almonds, xylitol powder and a pinch of salt in a bowl and mix the dry ingredients together well.
- Make a well in the center with your hands and add an egg, a little milk and vanilla extract.
- Cut the butter into cubes and distribute evenly over the dry ingredients.
- Now knead the ingredients into a smooth but soft dough and then put it in the fridge for at least half an hour so that the butter can solidify.
- Preheat the oven to 180 degrees. Line a baking tray with baking paper.
- Gradually remove the soft dough from the refrigerator and fill it into a sturdy piping bag fitted with a serrated star tip.
- Pipe curls, S-shapes or sticks onto the prepared baking tray as desired and then cool the tray again for about 10 minutes.
- Then put the tray with the shortbread cookies in the oven for about 10-15 minutes.
- When it starts to turn slightly brownish, it should be removed.
- Allow the shortbread cookies to cool completely.
- While the shortbread is cooling, the sugar-free dark chocolate can be melted over a hot water bath along with a little butter.
- Dip half of the shortbread into the melted chocolate and let it drain onto a fine wire rack.
- Allow the chocolate to set and either enjoy the shortbread biscuits straight away or pack them in a biscuit tin for storage.
If the dough sticks too much, you can add a little more flour. If it is too dry, add a little more milk or cream. However, it must not become too solid so that it can be easily piped through the piping bag.
It is also possible to make shortbread cookies using a dough press or meat grinder. A little more flour can be used for the dough to make it easier to process.
The dough for the shortbread cookies should be really well chilled so that it retains its typical shape when baking and doesn’t spread the same way.
The shortbread should not be piped onto a hot baking tray! It’s best to put it in the fridge for at least 10 minutes before baking on the tray, so it will definitely keep its great shape.
Depending on the performance of the oven, the baking time can vary greatly. You should always keep an eye on the shortbread cookies in the oven so that they don’t get too dark or even burn. Unfortunately, this happens very quickly with cookies.
The hot shortbread cookies fresh from the oven are still very soft and brittle. It’s best to let it cool on the baking tray or just take it down very carefully.
Calories: 97kcalCarbohydrates: 10GProtein: 2GFat: 6G
The nutritional values are approximate and refer to one serving.
If you have tried the recipe, I would be happy to receive your comment and star rating! For more sugar-free recipe ideas, you can find me here on Pinterest.
The ones with asterisks
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