Diabetic classic shortbread biscuits have emerged as a delightful alternative for those looking to satisfy their sweet cravings without compromising their health. These biscuits, renowned for their buttery flavor and crumbly texture, hold a special place in the hearts of many. Their popularity can be attributed to their simplicity and the comforting nostalgia they evoke, making them an ideal treat for a cozy afternoon tea or a sweet snack. Enjoying these biscuits means indulging without the guilt, providing a soft spot in the diverse realm of diabetic-friendly desserts.
One of the main benefits of diabetic classic shortbread biscuits lies within their tailored recipe, which removes excessive sugars while maintaining that classic buttery taste. Using unsalted butter and opting for lower-carb alternatives can help in managing blood sugar levels, making them suitable for a wider audience.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ sault
- 2 cups all-purpose flour
- ¼ tsp salt (optional but enhances flavor!)
instruction:
- Cream Butter
- Beat butter and sugar until light and fluffy (~3 mins).
- Gradually mix in flour and salt until just combined (don’t overmix!).
- Press dough into a 9-inch round pan (or roll into 1-inch thick logs).
- Chill 30 mins (for cleaner cuts).
- Preheat oven to 325°F (160°C).
- Prick dough with a fork, score into wedges (if using a round pan).
- Bake 30-35 mins until edges are lightly golden.