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In the mood for baking a quick batch of delicious cookies? Read on…

Get the hot chocolate ready, turn on the fire place and just relax. This year, we have the perfect recipe for Christmas biscuits. These lemon flavoured cookies are so easy to make and they taste so good. They are sugar free and take under an hour to finish.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Prep time 35 mins
  • Bake time 20 mins
  • Serves 20
  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    1. Celena Simpson says:

      Made these last night, they melt in your mouth, I made home made sugar-free confectioners sugar to create a lemon tangy icing and decorated with crushed pistachio nuts. Defiantly wait until they have fully cooled before serving they are very delicate, I also added a small amount of salt to the dough because I felt like it needed it but easily do without, just a word of warning vanilla extract and essence does contain sugar.

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QUICK BAKE COOKIES

In the mood for baking a quick batch of delicious cookies? Read on…

Get the hot chocolate ready, turn on the fire place and just relax. This year, we have the perfect recipe for Christmas biscuits. These lemon flavoured cookies are so easy to make and they taste so good. They are sugar free and take under an hour to finish.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Prep time 35 mins
  • Bake time 20 mins
  • Serves 20
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 0.66 cup Unsalted butter, softened to room temperature
  • 1 tablespoon NATVIA
  • 2 teaspoons Vanilla bean paste or good quality vanilla extract
  • 3 cups Plain Flour 
  • 0 half Lemon, rind finely grated
  • 3 teaspoons Lemon Juice

2/3 cup/150g/5.2oz Unsalted butter, softened to room temperature

1 tbsp/14g/0.5oz  NATVIA

2 tsp Vanilla bean paste or good quality vanilla extract

1 1/3cup/195g/6.8oz Plain Flour 

half Lemon, rind finely grated

2-3 tsp Lemon Juice

METHOD

  1. Preheat the oven to a slow 150°C (130°C fan forced) and line a large tray with baking paper.Extract the vanilla bean paste by slicing the vanilla bean lengthways.
  2. Gently scrape your knife along the inside of the bean.Using an electric mixer, cream the softened butter with Natvia and Vanilla paste for 8 minutes on high speed, or until very pale and fluffy, scraping down the sides of the bowl regular.
  3. Reduce the speed to low and add the lemon rind, flour. And enough lemon juice to form a soft dough, mixing very lightly. Knead lightly with your hands until soft and pliable. Do not over work.
  4. Press into a ball and wrap in plastic wrap. Refrigerate 15 minutes.Roll out the cooled mix between sheets of baking paper to a large square.
  5. Refrigerate for a further 10 minutes if is not firm.
  6. Cut into small squares or desired shape with a floured cutter and gently transfer to your prepared baking trays.
  7. Bake for 15-20 minutes or until firm.
  8. Allow trays and shortbread to cool completely before moving as shortbread is naturally very delicate.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    1. Celena Simpson says:

      Made these last night, they melt in your mouth, I made home made sugar-free confectioners sugar to create a lemon tangy icing and decorated with crushed pistachio nuts. Defiantly wait until they have fully cooled before serving they are very delicate, I also added a small amount of salt to the dough because I felt like it needed it but easily do without, just a word of warning vanilla extract and essence does contain sugar.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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