Here is a shortbread cookies recipe that I created especially for Christmas holidays. Here's how to twist a traditional recipe into a nutritionally acceptable version, and all in gluttony ;-)
I had the idea to create this recipe by thinking of one of my patients. In her country, the tradition is to bake Christmas cookies, put them in lovely packaging and offer them. Every year, she tells me about the "cookie day" that she spends in her kitchen with her friends to make these famous cookies. I love this custom which seems like a moment of sharing and joy!
In this version, I tried to keep the comforting and regressive side of Christmas cookies while using healthy ingredients. And good news: consumed in a reasonable way, they are "diabetic friendly" ;-)
Ingredients (for 25 cookies )
25 g organic wholemeal spelled flour
1 tbsp organic chia seed flour
60 g chocolate organic vegetable protein flour
60 g organic oat bran
2 tbsp flax seeds
1 pinch of vanilla powder s/sugar
5 g yeast
75 g date sugar (can be replaced by birch sugar, maple syrup, or other fruit sugar)
1 pinch of unrefined Himalayan salt
75 g organic first cold pressed olive oil
50 g organic almond milk
Step 1 :
Mix all the dry ingredients: the flours, oats, flax seeds, vanilla powder and baking powder.
Add sugar, salt, olive oil and almond milk. Mix the ingredients to form a homogeneous ball.
Roll out the dough between 2 sheets of parchment paper to about 3 mm thick. Refrigerate for 30 minutes.
Step 2 :
Preheat the oven to 150° degrees.
With cookie cutters, form the cookies. Place them on a baking sheet lined with parchment paper.
Leave to cook for 15 minutes.
When they come out of the oven, leave the cookies on the baking sheet for another
5 minutes then put them on a wire rack to dry.
Store in an airtight glass container.
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