This Lemon and Chia Seed Shortbread recipe is a healthier variation of the Scottish Classic. Shortbread is not a bread at all but is a very buttery biscuit. “Short” in cookery terms is used to describe a crumbly texture. To ensure you get this texture you have to mix the dough gently so that you don’t get a tough biscuit. Don’t miss out the chilling stage as this stops the biscuits from spreading too much and ensures that all of the butter stays in the biscuit!

To make these more friendly for people watching their sugar I have used the artificial sugar sucolin, it is a diabetic friendly sweetener and is the closest one I have found to using real sugar. The lemon adds a zingy twist to these biscuits. The plain flour has been replaced with spelt flour, this comes in white or wholemeal varieties and has a low Glycemic Index than plain flour and less Gluten. Chia seeds are a great superfood, if you don’t want to splash out on them you could use poppy seeds instead.

They make a great alternative to classic Christmas cookies, you can of course use christmas cookie cutters, stars always work well.

I hope you’ll love these Lemon and Chia Seed Shortbread, let me know what you think of them.  For some other low sugar recipes check out these tasty alternatives Low GI Carrot Cake and Chocolate and Raspberry cakes.

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