Easy Shortbread

Serves: 6 Cooking time: 60 minutes 


  • 140g Cold Butter, diced 
  • 190g Plain Flour
  • 85g Total Sweet Xylitol, plus extra for dusting
  • 85g flaked almonds (optional) 


  1. Preheat oven to 160C/140C fan/gas 3.
  2. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips).
  3. Tip into a bowl and stir in the Total Sweet Xylitol and almonds.
  4. Line the base of a roughly 22cm square tin with baking parchment.
  5. Tip in the mixture and press it down firmly, making it as flat as you can.
  6. Dredge with more sugar and bake for 25-30 mins until pale golden.
  7. Cool in the tin.
  8. Cut the shortbread into shards and enjoy!