Low Sugar Orange and Cardamom Shortbread


    October 30, 2019

    There’s always a tin of shortbread kicking around at Christmas, but it’s such an easy biscuit to make and super simple to reduce the sugar in that there’s no reason to buy the sugar laden variety when this recipe is so tasty.

    • Yields: Makes 8 large (or 16 small)


    140g unsalted butter

    200g plain flour

    100g coarse semolina

    1 pinch of salt

    85g xylitol sugar alternative (available in supermarkets and health stores as Total Sweet)

    8-10 whole cardamom *

    Grated zest of one large very juicy orange

    For the optional cinnamon sugar

    1 tbsp xylitol

    ½ tsp cinnamon


    1Turn on the oven to 180oC fan

    2Use an 8 inch brownie tin. No need to oil or line

    3Crush the shell and remove cardamom seeds from the pods

    4In a food processor ** pulse together the semolina, flour, butter and a pinch of salt until it resembles fine breadcrumbs (or use fingers with a light touch)

    5Add the xylitol, cardamom seeds and grated zest and pulse to combine (or stir in)

    6Gently pour mixture into the tin

    7Push down to flatten in the tin and even out

    8Prick holes with a fork all over the shortbread

    9Bake for 20 mins until golden

    10For the cinnamon sugar - using a small processor or coffee grinder, grind the xylitol and cinnamon together until the xylitol resembles icing sugar

    11Sprinkle over the warm shortbread

    12Cool in the tin

    13Slice when warm and leave to cool completely before eating. These are better when eaten a few hours after they are made, but will keep in an airtight container for a couple of days

    14Decorate as desired

    * If you don't like cardamom you can sub for 1tsp ground cinnamon or leave the spice out completely and it will just be orangey
    ** I prefer the food processor method as it’s so very easy!


    0 Reviews


    All fields are required to submit a review.