Low GI Shortbread Biscuits

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LowGIShortbreadMy dad and a good number of my relatives suffer with Type 2 Diabetes.

Even with medication this involves cutting out a lot of food.

It’s hard work as there are all sorts of foods you would think are really healthy – e.g. carrots, parsnips – that are actually high GI.

And it’s pretty miserable at parties and family celebrations when everyone else is stuffing themselves with cakes and biscuits.

But my mum has become expert at creating low GI “treats” with spelt flour and fruit sugar.

Spelt is an old grain that was widely eaten until medieval times but went out of fashion – it’s had a recent revival because it’s low in GI and high in fibre.  And best of all it is yummy in all sorts of baking.

There’s a big debate about fruit sugar which is pure fructose. It is low in GI but it seems our bodies can’t handle high levels of it. As with so many things the key is moderation. You don’t want to be eating it the whole time but a small amount in baking will not do any harm. (You also need to make sure it is genuine fruit sugar and not from corn syrup).

If you fancy trying some baking with spelt, a great place to start is with my mum’s low GI shortbread biscuits, which I promise you are delicious!


  • 60g / 0.25 cups of fruit sugar
  • 120g / 0.5 cups of butter
  • 170g / 0.7 cups of white spelt flour


  • Cream the butter and sugar
  • Stir in half the flour
  • Work the other half of flour in with your hands into a rollable dough
  • Roll out and cut into shapes
  • Bake on baking sheet at 120c / 250f (the fructose needs a lower temperature)

If you are looking for more delicious inspiration do check out our other cake, cookie and dessert ideas …

4 thoughts on “Low GI Shortbread Biscuits”

  1. We love spelt flour! I use it in most of my cooking that needs flour. I find that if you can get ahold of a really finely milled version that it easily replaces AP flour. Plus it tastes a little richer so we enjoy the flavor. The cookies sound yummy!

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