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No-Sugar Shortbread Cookies with Nuts

No-Sugar Shortbread Cookies with Nuts

5 from 4 votes
These shortbread cookies are light and soft. With a gentle bite, the buttery crumbs will melt in your mouth, with the toasted nuts lingering on your tongue. Then, with a sip of hot black tea with honey, you will feel your body grow warm with joy.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Dessert
Cuisine: British
Servings: 40 cookies
Author: Maggie Zhu

Ingredients

  • 250 grams (8.8 ounces) butter , softened
  • 5 tablespoons Splenda (or other no calorie sweetener) (*see footnote 1)
  • 1 teaspoon salt
  • 2 cups (310 grams / 11 ounces) all-purpose flour (* see footnote 2)
  • 100 grams (3.5 ounces) hazelnuts , toasted and finely chopped
  • 100 grams (3.5 ounces) walnuts , toasted and finely chopped

Instructions

  • Preheat oven to 160 degrees C (320 F). Line a baking tray with parchment paper.
  • In a large bowl, add butter, sweetener and salt. Mix until fully combined.
  • Sift in half of the flour and mix until smooth. Sift in the rest of the flour and continue to mix until the flour is fully combined.
  • Fold in hazelnuts and walnuts. Mix until the nuts are evenly dispersed within the batter.
  • Roughly divide the batter into 4 parts (each part will make 10 cookies). Scoop out about 1 tablespoon of batter and shape it into a round cookie with your hands (5 millimeters / 1/2 inches in thickness). Continue to work on the rest of the dough in the same manner. Place cookies 5 millimeters (0.2 inch) apart on the parchment paper.
  • Place the cookies on the middle rack of the oven and bake for 12 minutes, until the edges start to turn golden (*see footnote 3). Transfer cookies to a wooden surface or rack to cool down.
  • Serve with coffee or black tea.
  • Store in an air-tight container at room temperature for up to 1 week.

Notes

  1. For normal shortbread cookies, replace sweetener with white sugar.
  2. You could replace the all-purpose flour with cake flour, which will result in a fluffier texture.
  3. If you use cake flour, the edges of the cookies are unlikely to turn golden. The cookies should be cooked through after 12 minutes in the oven, even if the color hasn't changed.

Nutrition

Serving: 1serving, Calories: 99kcal, Carbohydrates: 5.7g, Protein: 1.7g, Fat: 8.1g, Saturated Fat: 3.4g, Cholesterol: 13mg, Sodium: 94mg, Potassium: 38mg, Fiber: 0.7g, Vitamin A: 3IU, Calcium: 1mg, Iron: 3mg