DIABETIC SHORTBREAD
Make and share this Diabetic Shortbread recipe from Food.com.
Provided by Bluenoser
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 4
Steps:
- Cream butter with sugar in mixing bowl til soft and fluffy.
- Stir in rice flour and all purpose flour until blended.
- Roll on lightly floured board.
- Cut into 1 1/2" rounds.
- Place on ungreased cookie sheets.
- Prick with a fork (to form design if desired).
- Bake 325F 25 mins til golden.
DIABETIC MILLIONAIRE'S SHORTBREAD
I was digging around this box of recipes that Mom gave me before she died and I found this one that my brothers and I loved! They're like homemade candy bars! I tweeked it to make it diabetic
Provided by Paul Bushay
Categories Candies
Time 45m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F.
- 2. SHORTBREAD:
- 3. Spray 2, 8 inch square pans with PAM baking spray
- 4. Place the flour, Splenda blend and salt in a food processor and pulse once.
- 5. Add butter and pulse until mixture resembles peas.
- 6. Press the shortbread mixture into prepared pans
- 7. Bake until golden brown around the edges, about 20 minutes.
- 8. Remove from the oven and let cool completely.
- 9. CARAMEL LAYER:
- 10. In a heavy-bottomed saucepan over medium-low heat, combine the diabetic condensed milk and 2 tablespoons of butter
- 11. Slowly bring the mixture to a boil, stirring continuously.
- 12. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes.
- 13. Pour the caramel over the cooked shortbread
- 14. Spread evenly using an offset spatula.
- 15. Cool to room temperature.
- 16. CHOCOLATE TOPPING:
- 17. In a glass bowl set over a saucepan of simmering water, melt the chocolate.
- 18. Once chocolate has melted, pour it over the cooled caramel layer.
- 19. Cool at room temperature for about 10 minutes
- 20. Then place in the refrigerator to cool completely
- 21. Cut into 1-inch squares and enjoy
- 22. Store the unused portion in the fridge
ELSWET'S QUICK, EASY, & DELICIOUS DIABETIC IRISH SHORTBREAD
This is an old recipe from Elswet's mother. We have no idea where it came from, but the family name was McQueen. ;) This is the diabetic version. The alternate ["normal"] ingredients are listed as comments.
Provided by Pagan
Categories Dessert
Time 25m
Yield 3 dozen small cookies, 20 serving(s)
Number Of Ingredients 4
Steps:
- Cream together the sugar and butter, adding sugar in slowly. Sift in the flour slowly, mixing as you add.
- Turn out onto a LIGHTLY floured board, and knead until thoroughly mixed, approximately 12-15 times.
- Roll to 1/4 inch thickness, cut and place on parchment paper-covered baking sheet.
- Bake for 15 minutes at 350°F Allow to cool on baking sheet, placed on baking rack.
Nutrition Facts : Calories 45.8, Fat 0.6, SaturatedFat 0.3, Sodium 68.2, Carbohydrate 9.2, Fiber 1.5, Sugar 0.1, Protein 1.7
DIABETIC SHORTBREAD WEDGES
Diabetic Shortbread cookies. I have not tried these yet. The recipe is in response to a request for diabetic shortbread.
Provided by Steve P.
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, Equal® for Recipes or Equal® Spoonful?
- ,cornstarch, and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs.
- Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together.
- Pat dough evenly in bottom of greased 8-inch round cake pan.
- Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough.
- Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge.
- Bake in preheated 325*F (160*C) oven until shortbread is lightly browned 25 to 30 minutes.
- Cool on wire rack; cut into wedges while warm.
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