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Diabetic shortbread cookies

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Ingredients for 50 servings:

  • 100 g margarine, soft
  • 60 g sugar (diabetic sugar), fructose
  • ½ orange(s), grated peel
  • 150 g flour (wheat flour)
  • 45 ml milk, low-fat 1.5%
  • 30 g almonds, peeled and ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the margarine until fluffy. Gradually add the sugar and orange zest. Stir in the sifted flour, a tablespoon at a time, with the milk, then fold in the almonds. Fill the batter into a piping bag and pipe into various shapes, such as logs and wreaths, onto a baking sheet lined with baking paper. Bake the cookies in a preheated oven at 175-200°C (gas mark 1-3) for about 10 minutes. Then immediately remove from the baking sheet and let cool. 1/2 container (for 50 cookies)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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