MADE WITH SUGARLESS ORGANIC MONK FRUIT

Almond shortbread

Pale, buttery shortbread fingers with a little almond meal. A gentle bake preserves the delicate texture.

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Almond shortbread made with Sugarless Organic Monk Fruit
Makes
16 fingers
Prep
15 minutes
Cook / brew
25–30 minutes
Rest / chill
20 minutes dough chilling plus 45 minutes cooling
Total time
1 hr 50 min

Equipment: 20 cm square metal baking tin

Ingredients

Use level 5 ml teaspoons and weigh ingredients where grams are given.

Method

  1. Line the tin with paper overhang. Beat butter, powdered sweetener and vanilla just until creamy, without whipping in much air.
  2. Mix flour, almond meal and salt. Work into butter mixture to form a soft crumbly dough, pressing together by hand.
  3. Press evenly into the tin, about 1 cm thick. Score into 16 fingers with a knife and prick lightly with a fork. Chill 20 minutes.
  4. Heat oven to 160°C conventional or 140°C fan. Bake 25–30 minutes until edges are light golden and the centre looks dry.
  5. Re-cut the score lines while warm. Cool fully in the tin for at least 45 minutes before lifting out.

Your sweetener

Sugarless Organic Monk Fruit

1 level teaspoon gives the sweetness of 1 teaspoon of sugar. Use the named Sugarless blend and weigh the amount in this recipe; pure monk fruit extract is not interchangeable.

Explore Organic Monk Fruit

Storage & ingredients

Airtight at cool room temperature for up to 5 days or freeze for 1 month.

Allergens: Wheat and gluten, almonds, milk.

Almonds, butter and flour contribute small amounts of naturally occurring sugars.

Cuisine: Scottish inspired

Estimated nutrition

Per 1 finger · 16 servings per recipe

Energy
127 kcal (530 kJ)
Protein
2.0 g
Fat
9.2 g
Carbohydrate*
8.5 g
Sugars
0.5 g

Calculated estimates using food composition data and representative product labels. Values vary with ingredients and portion size. *Carbohydrate excludes fibre and sugar alcohols; their energy is included where supplied by the source.

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