Alright folks, let’s dive into a delicious world where desserts won’t give you the sugar shakes! Today, it’s all about Sugar Free Shortbread. Yup, you heard me right — shortbread without sugar, and it’s still as dreamy as ever. It’s one of those recipes that’s so simple yet satisfying, you’ll want to bake it even when you’re not in the mood to bake (which, let’s be honest, is often).

So, why this recipe? Well, imagine you’re two Netflix episodes deep into a binge-watch, and a cookie craving suddenly strikes. This shortbread’s gonna save you because it’s easy, quick, and oh-so-cozy, just like that favorite hoodie you refuse to wash.

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MORE OF OUR FAVORITE…

Now onto a bit of family gossip. My husband basically proposed to me all over again when I first made this. I swear, the man’s practically a cookie fiend reincarnated! Sundays in our household are now what I lovingly call “shortbread days,” where I bake these goodies while my husband attempts to distract me with bad jokes. It’s become such a staple that I’m half-afraid we’ve turned into the cookie crazies of the neighborhood.

Why You’ll Love This Sugar Free Shortbread

– No sugar crashes here, folks! Enjoy your dessert without the sugar rollercoaster.
– It’s all about those cozy vibes. Think fuzzy socks and a warm mug of tea.
– Because life’s too short for anything but indulgent yet guilt-free treats.
– Five ingredients, a pinch of love, and a sprinkle of fun — could it get any better?

How to Make It

Alrighty, grab your mixing bowl and let’s get messy. Honestly, I just throw everything in and hope for the best — which usually works out, believe it or not. Cream your butter ‘til it’s nice and soft (but not liquid, don’t ask how I found out). Add your sweetener; I like to taste as I go here because why not? Toss in those dry ingredients, mix till it just comes together and then plop it onto your desired place, preferably an ungreased cookie sheet. Shape it, slice it, dice it. Whatever, just make sure it looks cute. Pop it in the oven, and soon your house will smell like an upscale bakery that forgot to charge you.

Ingredient Notes

– Butter: It’s the star. Just don’t melt it unless chaos is your brand; softened is just fine.
– Flour: All-purpose is my jam, but I’ve done wacky swaps before, and I’ll dish on that in the FAQ.
– Sweetener: Go wild, folks! I’ve used everything from caramel syrup to stevia drops when the pantry decided to desert me.

Recipe Steps: Here’s how you wrangle this delightful beast.

1. Preheat that oven like a pro.
2. Cream butter till it’s dreamy.
3. Blend in your sweetener and dance a little; it helps.
4. Mix in the flour and other bits till it’s a dough. Get in there with your hands—it’s a gloopy joy.
5. Shape and slice. Feel like an artist, you cookie Michelangelo.
6. Bake and bask in your baking glory.

What to Serve It With

Tips & Mistakes

Please, don’t substitute love with impatience. Tender care makes these babies sing.

Storage Tips

Keep ’em in an airtight tin or jar; they’re sociable and like hanging with their fellow cookies. Eating cold is totally acceptable — breakfast shortbread is weirdly fulfilling. No judgment.

Variations and Substitutions

Honey instead of alternative sweeteners? Sure, let’s go rustic. You can get quirky with add-ins too, throw some chocolate bits in there or even nuts if you’re feeling nutty.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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