My sister is currently pregnant but despite her healthy life (including running a half marathon just before getting pregnant) she has gestational diabetes.
Unfortunately, she also has a sweet tooth just like I do and the lack of chocolate, cakes and biscuits has been really hard for her so I’ve started looking up recipes that she may be able to eat.
One I thought that would be extremely simple to do would be to make shortbread and swap the sugar for sweetener. Now I don’t advocate sweetener being any ‘better’ or healthier for you than sugar but it’s a way to enjoy a little treat when you can’t have sugar.
I can’t say this recipe will be good for everyone with diabetes as you’ll know your diet better than anyone but it has certainly worked for my sister.
I decided to make the recipe chocolate flavoured by using cocoa powder as this doesn’t actually contain any sugar. If you’ve ever been curious and tried cocoa powder you’ll realise it’s extremely bitter on its own. Remember – cocoa powder, not drinking chocolate. There’s a big difference between the two. Unless you can have sugar, don’t use drinking chocolate for this recipe!
To also try and take a little of the bitterness away I wanted to flavour the chocolate so used orange blossom water (Nielsen Massey Orange Blossom Water is the exact brand) and I checked out the ingredients to make sure it didn’t include sugar.
The end result was a little box of biscuits, which although may not taste as sweet as you’d expect, they’re a nice biscuit treat when you can’t have sugar.
No sugar chocolate orange shortbread
This made 7 cookies. Recipe easily doubles
- 1.5 tablespoons Canderel (I used this as it’s the one I had but try other types of sweetener) If you wanted to make this recipe with normal sugar it would be 1.5 tablespoons granulated sugar which equals 1oz.
- 2oz butter
- 3oz plain all purpose flour
- 1 tablespoon cocoa powder
- 1. 5 teaspoon orange blosson water (you can flavour with anything you like but check to make sure it doesn’t contain sugar in the ingredients) It might be even better if you finely grate the zest of an orange though I haven’t tried it yet
Preheat the oven to 180c
Make sure your butter is at room temperature or soften in the microwave before using
In a bowl mix the Canderel, butter, flour, cocoa powder and orange blossom water. Basically all of the ingredients.
Mix till they just combine, you don’t want to over work the dough as this will make it tough.
Use your hands to bring the last part of the dough together and on a lightly floured surface roll out to about the thickness of a £1 or euro. I’m afraid I don’t know the American coin equivalent, but you don’t want these too thick or thin.
Cut out using your cookie cutter of choice and continue till all the dough has been made into biscuits. Try and get as many shapes cut out each time as the less times you re-roll the better.
Line on a tray with non stick lining on and chill in the fridge for 30 mins-ish. It’s not imperative you do this, it just helps the cookies keep their shape whilst baking.
Bake in the middle of the oven for 12 minutes.
The biscuits will seem soft when they first come out so don’t try and remove them immediately. Let them cool for 10 minutes then you’ll be able to move them onto a wire rack to cool.
There you have it! A rediculously easy shortbread recipe, sugar free.
Enjoy…just don’t eat too many too quick.