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GF/DF Fructose Friendly Walnut & Rosemary Shortbread



16 slice(s)


  • 50 g walnuts
  • 2 sprigs rosemary, fresh
  • 80 g buckwheat flour
  • 20 g tapioca flour
  • 45 g DEXTROSE POWDER, aka glucose powder
  • 5 g Stevia powder
  • 100 g macadamia oil
  • 50 g rice flour
  • 3 pinches himalayan pink salt

Recipe's preparation

    Walnut & Rosemary Shortbread
  1. Preheat oven to 160C, grease a small slice tin. Dry toast the walnuts lightly in a skillet & allow to cool.

  2. Place toasted walnuts and rosemary (leaves only) into TMX bowl and chop 1 sec/speed 6. Scrape down sides and chop again 1 sec/speed 6. Set aside.

  3. Add all other ingredients into TMX bowl and mix 10 sec/speed 6.

  4. Add the reserved walnuts and rosemary and knead 20 sec/Closed lid/Dough mode  Scrape down sides of bowl and knead again 20 sec/Closed lid/Dough mode

  5. Tip mixture into prepared tin and lightly press down evenly. Sprinkle with extra dextrose powder.

  6. Bake 30-40min or until lightly golden and firm to touch.

  7. Allow to cool slightly, then score into portions and transfer to cooling rack.


Accessories you need



Variation of the basic shortbread recipe in the EDC.

Can double recipe - increase cooking time to approx. 50 mins.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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