There’s nothing a Frenchman likes more than a coffee at the end of a meal, and with the short, strong coffee we add a little piece of my Scottish heritage in the form of shortbread, and I’ve adapted it to make it diabetic friendly recipe. See below for the recipe.
Ingredients are as follows:
- 150g of butter, I use a reduced butter of 60% fat content
- 70g of granulated Stevia
- 100g of almond flour
- 40g of wholemeal flour
- 20g of psyllium husk powder
- Splash of vanilla essence
- 30g of dark chocolate chips
- Preheat the oven at 180 degrees celcius.
- Cream the butter and Stevia. I cheat and use my Kenwood mixer.
- When the mixture is lighter, add both flours and psyllium husk powder to the creamed butter mixture and either mix by hand or set the mixer going. After a few turns add the vanilla and the chocolate chips. The mixture will turn to a sand like texture, then start to form bigger clumps. Once you are left with a ball of dough transfer over to a board and roll it out around 1cm to 1.5cm thick and cut into desired shape, or use a cookie cutter. I actually use the top of a whisky glass, as it’s the perfect size.
- Transfer onto a tray with either grease proof paper or a silicon matt on it, and pop it into the centre of the oven for 15 to 17 minutes, depending how browned you like your shortbread.