SUGAR FREE SHORTBREAD COOKIES

I JUST love shortbread cookies! It makes me thnk about my youth and learning to cook at my grandma's (My Little Gyshe) That delicious buttery taste that just melts way in your mouth What moe can l say but … yumm!

So as a parent first then a therapist assitant and educator second l am always looking to provide my family the same food treats as everyone else but without refined sugar.

Yes you did read correctly its sugar free short bread reciepe. The question is on your lips, how will you making refined sugar free shortbread cookies this seems like it may be impossible – but in this house this is a win and better yet, l am sure alternative will be a hit with your family too!

Its Super simple with only 4 ingredients!

You don’t have to use rice flour which just gives the cookies that light and fluffy texture, they still taste great if you only use plain flour. To jazz the cookies up, or to add some extra fun for the kids, we like to do half of the cookies with Hopper’s 100s & 1000s on top!

Xmas Fun And Finemotor group sessions

Sugar Free Shortbread Cookies

Ingredients

3 cups plain flour
1/4 cup rice flour (or another 1/4 cup plain flour if you have no rice flour in the cupboard!)
250g butter (chopped & at room temperature)
3/4 cup maple syrup (or preferred sweetner)
Optional – 100s & 1000s (we use Hopper’s, which contain no artificial colours or flavours)

Directions

Place butter into a mixing bowl, and beat with an electric mixer until smooth.
Add maple syrup & beat until well combined.
Sift both flours into mixture.
Using a spatula or wooden spoon, combine all ingredients until a soft dough starts to form.
Place dough onto a lightly floured surface and knead gently.
Wrap dough in glad wrap and refrigerate for 30 mins until chilled.
Once dough is chilled, pre-heat oven to 160C.
Place chilled dough onto bench or cooking mat, and roll out until dough is approx 1cm thick (or desired thickness) & cut out into shapes with cookie cutter.
Place shapes onto an oven tray lined with baking paper.
Optional if you would like to add some extra ‘colour’ to your shortbread, then sprinkle some 100s & 1000s onto your cookies and gently press into cookie.
Bake in pre-heated oven on 160C for approx. 15 mins.
Remove & cool on wire rack.
Eat and Enjoy