Lemon Shortbread Cookies for Diabetics
10 servings
90 minutes
Lemon shortbread cookies for diabetics are the embodiment of tenderness and refreshing tartness in one dessert. This recipe, created with health in mind, allows you to enjoy aromatic baked goods without excess sugar load. The lemon filling gives the pastry a refined freshness, while fructose makes the sweetness soft and pleasant. The crumbly and airy shortbread dough harmoniously blends with the citrus aroma. This is the perfect treat for tea time that not only delights in taste but also reminds of Russian culinary traditions where simple ingredients turn into masterpieces.
1
In the sifted flour, add half a glass of fructose, salt, mix, add oil and mix until sandy, then add sour cream and knead until smooth.
- Wheat flour: 3.5 glasss
- Fructose: 1 glass
- Salt: to taste
- Butter: 200 g
- Sour cream 20%: 200 g
2
Divide the dough into two parts, put one in the fridge, and divide the other into 2-3 small balls (to freeze faster) and send to the freezer for 30-40 minutes. They should freeze solid enough to knock on!
3
Preparing the filling: grate the lemons with the peel on a medium grater and mix with the remaining fructose. Let it sit for a while.
- Lemon: 3 pieces
- Fructose: 1 glass
4
Preheat the oven to 180 degrees.
5
Roll out the dough from the fridge to a thickness of 0.5–1 cm to fit the mold. Place it in the mold. Pour the filling on top. Take the dough out of the freezer and grate it over the filling using a coarse grater.
6
We put the baking tray in the oven for 30-40 minutes.
7
We take it out when it turns golden brown and the smell becomes unbearable yet pleasant. Let it sit for 10-15 minutes, remove from the mold onto a board and cut into squares (straight) or diamonds (diagonally) with a pizza cutter. You can sprinkle a little powdered sugar on top (it won't affect the sugar much). Arrange on a plate, let cool — and finally, we can eat!..