Shortbread Cookie Recipe Collection
Each of these shortbread cookie recipes will have you drooling while you read them! You can live sugarfree and still enjoy the buttery taste of traditional shortbreads.
These easy cookie recipes taste fantastic because they are fresh, warm and crumbly. Mine don't last very long once out of the oven - they get gobbled up by the family. But the best thing is I know that I am not pandering to a sugar addiction.
Butterscotch Shortbread
- 125g Butter, softened
- 1/4 teaspoon vanilla paste
- 1/4 cup dextrose
- 1 cup plain flour
- 1 tablespoon milk
Cream the butter, vanilla and dextrose with an electric mixer.
Add the flour, half at a time. Add the milk to help it to come together.
Roll dessertspoonfuls of mixture into balls and press onto greased baking trays.
Bake at 150 degrees Celsius for 15 minutes. Allow cookies to cool on trays slightly before transferring to cooling racks. They will firm up on cooling.
Spicy Shortbread Cookie Recipe
- 250g Butter, softened
- 2/3 cup dextrose
- 1 teaspoon vanilla paste or essence
- 1 egg
- 2 cups plain flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
Cream the butter, vanilla and dextrose with an electric mixer.
Add the egg and mix until combined.
Add the combined flour and spices, half at a time.
Bake at 150 degrees Celsius for 15 minutes. Makes approx 30. Allow cookies to cool on trays slightly before transferring to cooling racks. They will firm up on cooling.
I have enjoyed experimenting with these new shortbread cookie recipes. These beautiful buttery shortbreads are best when baked at a lower temperature, so keep your oven down to about 150-160 degrees Celcius.
Don't play with the dough too much. I have found that it makes a difference if your butter is nice and soft. The flour is very difficult to incorporate if the butter is still firm.
Coconut Ginger Creams
- 200g Butter, softened
- 2/3 cup dextrose
- 1 egg
- 1 1/4 cups plain flour
- 1/2 cup self-raising flour
- 3/4 cup dessicated coconut
Cream the butter and dextrose with an electric mixer in a small bowl. Add the egg and beat until combined.
Transfer to a large bowl and stir in the flours and coconut.
Roll teaspoonfuls of mixture into balls and press onto greased baking trays so they are about 4cm across.
Bake at 150 degrees Celsius for 15 minutes. Allow cookies to cool on trays slightly before transferring to cooling racks. They will firm up on cooling.
Ginger Cream
- 60g unsalted butter
- 1 tablespoon glucose syrup
- 1 tsp ground ginger
- 1/3 cup dextrose powder
Beat the butter and glucose syrup with an electric mixer until light and fluffy.
Stir in ginger and dextrose until combined.
Sandwich cookies with ginger cream and eat!
Jam Drops
- 1 1/2 cups plain flour
- 1 1/2 tablespoons rice flour
- 1/4 cup dextrose
- 2 tablespoons ground almonds (almond meal)
- 1/4 tablespoons almond essence
- 200g Butter, chopped
- 1/4 cup plum jam, warmed
- 1/4 cup flaked almonds
Sift flours into a large bowl. Stir in dextrose, grounds almonds and essence. Rub in butter.
Press mixture firmly together. Turn dough onto lightly floured surface and gently knead until smooth.
Roll rounded teaspoons of mixture into balls. Place balls on greased or lined baking trays. Make a small indentation in the top of each ball and fill with jam. Top each one with a flaked almond.
Bake at 150 degrees Celcius for approximately 15 mins, until lightly coloured. Cool on trays then transfer to cooling racks to firm up.
Makes about 30 jam drops!
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