Orange and Cardamom Shortbread

Serves: 16 Cooking time: 20 MINUTES


  • 140g unsalted butter
  • 200g plain flour
  • 100g coarse semolina
  • 1 pinch of salt
  • 85g Total Sweet Xylitol
  • 8-10 whole cardamom If you don't like cardamom you can sub for 1tsp ground cinnamon or leave the spice out completely and it will just be orangey
  • Grated zest of one large very juicy orange

For the optional cinnamon sugar

  • 1 tbsp Total Sweet Xylitol
  • ½ tsp cinnamon


Turn on the oven to 180oC fan

Use an 8 inch brownie tin. No need to oil or line

Crush the shell and remove cardamom seeds from the pods

In a food processor pulse together the semolina, flour, butter and a pinch of salt until it resembles fine breadcrumbs (or use fingers with a light touch)

Add the xylitol, cardamom seeds and grated zest and pulse to combine (or stir in)

Gently pour mixture into the tin

Push down to flatten in the tin and even out

Prick holes with a fork all over the shortbread

Bake for 20 mins until golden

For the cinnamon sugar - using a small processor or coffee grinder, grind the xylitol and cinnamon together until the xylitol resembles icing sugar

Sprinkle over the warm shortbread

Cool in the tin

Slice when warm and leave to cool completely before eating. These are better when eaten a few hours after they are made, but will keep in an airtight container for a couple of days.

Decorate as desired