Hi Abraham! I am very fond of the Scottish Shortbread. It reminds me of our holiday in Scotland every time I make it. I am really glad that you find my instructions clear and easy to follow. I would also like to recommend my Chocolate Shortbread Cookies for your consideration. Here is a link: ruclips.net/video/4wGb1qCjpFc/видео.html Have a Happy and Healthy 2021!
Love your channel and the recipes you have shared. You really get my keto wheels moving. Which makes me get in the kitchen. Still have to make carb loaded meals for my hubby and son. Thanks for sharing..
Hi Tiana. I started by making different meals for my family, but what I do now for my carbivores is I make the entree or salad or whatever the keto part is, and then for them I add a carb such as a pasta, potato, or rice side dish for them, and provide bread if appropriate, so most of the meal is in common. Let me know if there is any way in which I can help you in your meal planning for you and your family. Cheers!
Hi MyJuicyTv! You could use an additional 15 grams of sweetener, ground to a powder, in place of the inulin. Or, you could use 30 grams of allulose. Cheers!
Hi Rachana! Inulin is a very gentle sweetener that also provides some texture to the cookie. See my reply to MyJuicyTv above if you want to do a substitution for the inulin. Keep well - Cheers!
Hello Lynn, because I am a shortbread freak, I tried this recipe today and it is very tasty indeed. Mine didn't stay together as well as your lovely photos. I found that it was indeed crumbly. Do you think adding some gluten flour or a tablespoon of coconut flour into the recipe to make it less crumbly? Also, may I ask what the inulin fiber accomplishes in the recipe?
Hi Anita. I'm not sure if you are responding to your intended recipe, as I am not Lynn. However...First, inulin powder provides fibre and texture for gluten-free and grain-free baking and is a natural sweetener, to help with creating a nicer shortbread taste. Gluten flour would defeat the purpose of this recipe. My concern is: did you use the glucomannan - this is what really binds everything together. Glucomannan is powdered konjac root, so it is a completely naturally-sourced ingredient, and has zero taste, and other than as a binding agent, does not affect the taste. If it did not stay together, then other than the glucomannan, maybe a little more very cold butter, as these two ingredients are what would bind the dry ingredients together. When you work it together, it will seem crumbly, but when you compress it with your hand, it should form a solid, stick-together type dough. Hope this helps - let me know if there is anything else. Cheers!
Thank you so much! For some reason I saw the name Lynn Wilkes somewhere, and that is why I addressed you as Lynn. Yes I used the Glucomannon and everything as per your directions which are very good to follow. I am not gluten free, so a bit of gluten would not hurt in my books. I am going to try both your suggestion and my own suggestion. They do taste delicious. Thanks very much!
Thanks Anita. Let me know how things turn out. A really good source for non-gluten-free baking is the "Joy of Baking" channel: Stephanie is a really good teacher and makes really great non-gluten-free baked goods - you will probably like her shortbread and her channel overall. Here is an example link: ruclips.net/video/jm54CkoD268/видео.html but please come back to visit my channel - I'd love to hear from you. Cheers!
@@KetoMealsandRecipes Hi Angela, I did try your wonderful recipe with the addition of one tablespoon of vital what gluten. I got the lovely flavour and the consistency that I wanted. There was no crumbly texture but again I had to wait for them to cool before cutting them into fingers. I am KETO, but do not fear the wheat in small amounts! Thanks again for your wonderful mouth-watering recipes.
Thank you so much for the update, Anita. I really appreciate you taking the time to let me know that you've found a solution, and that ti worked for you. Cheers!
Does the Whey Protein Isolate do something in the recipe other than provide additional protein? Is there a substitute for it? Also, can the coconut flour be substituted with almond flour or anything else? Hate, hate, hate the taste and smell of coconut. :o)>
Hi Shirley! I fully understand your dislike of coconut - my middle son also hates coconut anything. To answer your first question with respect to the shortbread cookies re: the whey protein: I use it for several reasons: It creates bulk for the cookie, and reduces the carb content at the same time. All nut flours are fairly high in carbs, and keeping the carbs as low as possible was important to me, as a T2D. As for substituting the coconut flour in the sweetened condensed milk cookies (which I assume is where you are asking for the substitution) : For these cookies, you need something that will absorb any liquid and will also bulk up the cookie. Please let me be clear that I have not tried it this way, but here are suggestions: 1. substitute the 1/4 cup of coconut flour with 1 tablespoon of psyllium husk powder and, if needed, additional almond flour. or 2: use another fine nut flour of your choice, such as macadamia nut flour or hazelnut/filbert flour, or 3. a new ingredient that I am experimenting with: 1 to 2 tablespoons of lupin flour. The reason you need a little bit more variety than just almond flour is for both taste and texture. By using just almond flour, you would have a very different, more crumbly cookie - it will still be good, but it will taste more like an almond cookie than a buttery cookie. I hope that these suggestions help - do let me know if you try one, and how it turned out. Have a wonderful day - Cheers!
Your recipe looks wonderful, but I don't have inulin fiber. I have oat fiber though. Do you think I could substitute it? Also, I have glucomannin, but would like to know if xanthan gum or agar agar powder could be used instead. Thank you.
Hello Believe 3.0! Oat fiber is too coarse and dry-tasting for the shortbread - inulin has a sweeter taste, so in my opinion coconut flour would be a better substitute for inulin, on a one-to-one basis in this recipe. However, I think that inulin is underused in keto, so here is a link to the wikipedia page on it: en.wikipedia.org/wiki/Inulin Regarding the xanthan gum and agar agar, I know that both of those are more popular than glucomannan, but I prefer the consistency of results in my baking with the glucomannan over either of those two. Also, xanthan gum is a bacterial waste product and people have more sensitivities to xanthan gum than to glucomannan, which is powdered konjac root. I know a lot of keto channels use xanthan gum all the time, and you could use it, but I truly prefer glucomannan. Hope this helps. Cheers!
Hello again Penderi Play & Stay... I am really not sure of the effect of leaving out the sweetener, because it appears to be integral to Scottish shortbread recipes. Here is a link into the US website for the sweetener that I use - the website has some information about the sweetener's properties: www.lakanto.com/pages/aboutlakanto Take a look, and please feel free to ask additional questions on this topic, because your question is a good one. Cheers!
I made it again with regular organic butter. When I took them form oven they were still soft. My daughter said that it looked like melted butter. I did according to your recipe, even bought gluccomonan. We ate one right away and liked it. However, the were amazing after night. I tried with coconut butter before. Would you advise if I need more flower? As cookies were soft and melted in hands? thank you
Hi Violet! These shortbread cookies are a little tricky because of the quantity of butter in the recipe. Like your daughter, I have always liked cookies fresh out of the oven. However, because of no-gluten flours (even with the glucomannan) these, and also the sugar cookies, remain crumbly for many hours. In my experiments, I've tried baking them longer, but all I got was burnt cookies. They truly need an overnight, or if you can possibly resist, 24 hours on a cooling rack, and then you'll have perfect texture. One trick I started doing is I bake them in the evening, after a good dinner, so I'm less tempted to eat them, and that allows for enough time for them dry overnight and to enjoy them the next day. I don't know if you've noticed, but with all keto baking, everything tastes better 24 to 48 hours after they are first done. Cheers!
Hello, I MADE these cookies twice already. Very good! second the i added extra vanilla. Can i use coconut butter instead of a regular one for my vegan friends?? Thank you very much!
Hello Violet. I am so sorry that I missed your comment earlier! Yes, you can use coconut butter - it is very nice of you to make a vegan version for your friend. Best wishes!
Hi Lionel. I try to make my videos with how-to explanations for all levels of cooking experience and technique. I explained how to use the scale because some people new to cooking and keto asked specifically. On my blog, I provide full written recipes, with tick boxes for the steps and ingredients, as well as capacity to print out the recipe. In the past, I did provide captions with ingredients and quantities, but I found it very visually distracting and in my opinion interfered with the video. I know it is a personal preference thing, but I think that I am most comfortable with my current style. I hope that the written recipe is useful to you. Thank you for taking the time to provide your comment. Cheers!
What a great, clear, and delicious recipe. Thank you!
Hi Abraham! I am very fond of the Scottish Shortbread. It reminds me of our holiday in Scotland every time I make it. I am really glad that you find my instructions clear and easy to follow.
I would also like to recommend my Chocolate Shortbread Cookies for your consideration. Here is a link:
ruclips.net/video/4wGb1qCjpFc/видео.html
Have a Happy and Healthy 2021!
Thank you so much for all of your wonderful vids and hard work developing your recipes and sharing them. I love your channel.
Hi Kat! Your comments are very kind and much appreciated. Thank you!
Love your channel and the recipes you have shared. You really get my keto wheels moving. Which makes me get in the kitchen. Still have to make carb loaded meals for my hubby and son. Thanks for sharing..
Hi Tiana. I started by making different meals for my family, but what I do now for my carbivores is I make the entree or salad or whatever the keto part is, and then for them I add a carb such as a pasta, potato, or rice side dish for them, and provide bread if appropriate, so most of the meal is in common. Let me know if there is any way in which I can help you in your meal planning for you and your family. Cheers!
@@KetoMealsandRecipes Thank you very much.
My pleasure, Tiana. Let me know if there is anything else I can help with. Cheers!
Any substitute for the inulin?
Hi MyJuicyTv! You could use an additional 15 grams of sweetener, ground to a powder, in place of the inulin. Or, you could use 30 grams of allulose. Cheers!
What inulin works here? What is the purpose?
Hi Rachana! Inulin is a very gentle sweetener that also provides some texture to the cookie. See my reply to MyJuicyTv above if you want to do a substitution for the inulin. Keep well - Cheers!
Hello Lynn, because I am a shortbread freak, I tried this recipe today and it is very tasty indeed. Mine didn't stay together as well as your lovely photos. I found that it was indeed crumbly. Do you think adding some gluten flour or a tablespoon of coconut flour into the recipe to make it less crumbly? Also, may I ask what the inulin fiber accomplishes in the recipe?
Hi Anita. I'm not sure if you are responding to your intended recipe, as I am not Lynn. However...First, inulin powder provides fibre and texture for gluten-free and grain-free baking and is a natural sweetener, to help with creating a nicer shortbread taste. Gluten flour would defeat the purpose of this recipe. My concern is: did you use the glucomannan - this is what really binds everything together. Glucomannan is powdered konjac root, so it is a completely naturally-sourced ingredient, and has zero taste, and other than as a binding agent, does not affect the taste. If it did not stay together, then other than the glucomannan, maybe a little more very cold butter, as these two ingredients are what would bind the dry ingredients together. When you work it together, it will seem crumbly, but when you compress it with your hand, it should form a solid, stick-together type dough. Hope this helps - let me know if there is anything else. Cheers!
Thank you so much! For some reason I saw the name Lynn Wilkes somewhere, and that is why I addressed you as Lynn. Yes I used the Glucomannon and everything as per your directions which are very good to follow. I am not gluten free, so a bit of gluten would not hurt in my books. I am going to try both your suggestion and my own suggestion. They do taste delicious. Thanks very much!
Thanks Anita. Let me know how things turn out. A really good source for non-gluten-free baking is the "Joy of Baking" channel: Stephanie is a really good teacher and makes really great non-gluten-free baked goods - you will probably like her shortbread and her channel overall. Here is an example link: ruclips.net/video/jm54CkoD268/видео.html but please come back to visit my channel - I'd love to hear from you. Cheers!
@@KetoMealsandRecipes Hi Angela, I did try your wonderful recipe with the addition of one tablespoon of vital what gluten. I got the lovely flavour and the consistency that I wanted. There was no crumbly texture but again I had to wait for them to cool before cutting them into fingers. I am KETO, but do not fear the wheat in small amounts! Thanks again for your wonderful mouth-watering recipes.
Thank you so much for the update, Anita. I really appreciate you taking the time to let me know that you've found a solution, and that ti worked for you. Cheers!
Does the Whey Protein Isolate do something in the recipe other than provide additional protein? Is there a substitute for it? Also, can the coconut flour be substituted with almond flour or anything else? Hate, hate, hate the taste and smell of coconut. :o)>
Hi Shirley! I fully understand your dislike of coconut - my middle son also hates coconut anything. To answer your first question with respect to the shortbread cookies re: the whey protein: I use it for several reasons: It creates bulk for the cookie, and reduces the carb content at the same time. All nut flours are fairly high in carbs, and keeping the carbs as low as possible was important to me, as a T2D.
As for substituting the coconut flour in the sweetened condensed milk cookies (which I assume is where you are asking for the substitution) : For these cookies, you need something that will absorb any liquid and will also bulk up the cookie. Please let me be clear that I have not tried it this way, but here are suggestions: 1. substitute the 1/4 cup of coconut flour with 1 tablespoon of psyllium husk powder and, if needed, additional almond flour. or 2: use another fine nut flour of your choice, such as macadamia nut flour or hazelnut/filbert flour, or 3. a new ingredient that I am experimenting with: 1 to 2 tablespoons of lupin flour. The reason you need a little bit more variety than just almond flour is for both taste and texture. By using just almond flour, you would have a very different, more crumbly cookie - it will still be good, but it will taste more like an almond cookie than a buttery cookie.
I hope that these suggestions help - do let me know if you try one, and how it turned out. Have a wonderful day - Cheers!
Your recipe looks wonderful, but I don't have inulin fiber. I have oat fiber though. Do you think I could substitute it? Also, I have glucomannin, but would like to know if xanthan gum or agar agar powder could be used instead. Thank you.
Hello Believe 3.0! Oat fiber is too coarse and dry-tasting for the shortbread - inulin has a sweeter taste, so in my opinion coconut flour would be a better substitute for inulin, on a one-to-one basis in this recipe. However, I think that inulin is underused in keto, so here is a link to the wikipedia page on it: en.wikipedia.org/wiki/Inulin
Regarding the xanthan gum and agar agar, I know that both of those are more popular than glucomannan, but I prefer the consistency of results in my baking with the glucomannan over either of those two. Also, xanthan gum is a bacterial waste product and people have more sensitivities to xanthan gum than to glucomannan, which is powdered konjac root. I know a lot of keto channels use xanthan gum all the time, and you could use it, but I truly prefer glucomannan. Hope this helps. Cheers!
can we leave out the sweetener and substitute it for something else, (trying to give up sweeteners)
Hello again Penderi Play & Stay... I am really not sure of the effect of leaving out the sweetener, because it appears to be integral to Scottish shortbread recipes. Here is a link into the US website for the sweetener that I use - the website has some information about the sweetener's properties: www.lakanto.com/pages/aboutlakanto Take a look, and please feel free to ask additional questions on this topic, because your question is a good one. Cheers!
I made it again with regular organic butter. When I took them form oven they were still soft. My daughter said that it looked like melted butter. I did according to your recipe, even bought gluccomonan. We ate one right away and liked it. However, the were amazing after night.
I tried with coconut butter before. Would you advise if I need more flower? As cookies were soft and melted in hands? thank you
Hi Violet! These shortbread cookies are a little tricky because of the quantity of butter in the recipe. Like your daughter, I have always liked cookies fresh out of the oven. However, because of no-gluten flours (even with the glucomannan) these, and also the sugar cookies, remain crumbly for many hours. In my experiments, I've tried baking them longer, but all I got was burnt cookies. They truly need an overnight, or if you can possibly resist, 24 hours on a cooling rack, and then you'll have perfect texture. One trick I started doing is I bake them in the evening, after a good dinner, so I'm less tempted to eat them, and that allows for enough time for them dry overnight and to enjoy them the next day. I don't know if you've noticed, but with all keto baking, everything tastes better 24 to 48 hours after they are first done. Cheers!
Hello, I MADE these cookies twice already. Very good! second the i added extra vanilla.
Can i use coconut butter instead of a regular one for my vegan friends?? Thank you very much!
Hello Violet. I am so sorry that I missed your comment earlier! Yes, you can use coconut butter - it is very nice of you to make a vegan version for your friend. Best wishes!
What is the glucosamine for???
putting in the weights as you add them would be a lot more useful than explaining how to use a scale.
Hi Lionel. I try to make my videos with how-to explanations for all levels of cooking experience and technique. I explained how to use the scale because some people new to cooking and keto asked specifically. On my blog, I provide full written recipes, with tick boxes for the steps and ingredients, as well as capacity to print out the recipe. In the past, I did provide captions with ingredients and quantities, but I found it very visually distracting and in my opinion interfered with the video. I know it is a personal preference thing, but I think that I am most comfortable with my current style. I hope that the written recipe is useful to you. Thank you for taking the time to provide your comment. Cheers!
pro tip: you can watch movies at flixzone. I've been using it for watching lots of of movies during the lockdown.
@Braylen Alberto Yup, I have been watching on Flixzone for since december myself =)
@Braylen Alberto Definitely, I've been using Flixzone for years myself :D
My browsers have your blog listed as a dangerous site. You might want to give it a security checkup.
Thanks! I will look into it. Cheer.