Recipe: shortbread

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


  1. Preheat the oven at 180 degrees celcius.
  2. Cream the butter and Stevia. I cheat and use my Kenwood mixer.
  3. 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.
  4. 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.

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