Comments on: Lactose-Free Shortbread Cookies

By: yankeecook

yankeecook — Thu, 19 Jan 2012 02:15:19 +0000

Hi Catherine,

Thanks so much for your question. While I’m not familiar with lactose-free butter alternatives in the UK, I would start by looking at the ingredient lists on vegan margarines sold in your area and then be sure to check with your pediatrician or a registered dietitian.

Another option might be coconut oil. I haven’t tried this for baking shortbread specifically, but coconut oil works well in some recipes as a substitute for butter. It has some of the same properties as butter in that it’s solid at room temperature and has a similar melting point. Here is a recipe for my lactose free brownies, which turned out really nicely: http://www.yankeecook.com/lactose-free-coconut-curry-brownies/. The coconut flavor works well with chocolate (the curry is definitely optional), but that coconut flavor may overwhelm a shortbread. I’d say it’s worth a try.

Let us know how it works out!

Thanks!
YankeeCook

By: catherine calton

catherine calton — Tue, 17 Jan 2012 09:29:59 +0000

Hi I’m in the uk, my 2yr has recently been diagnosed lactose intolerant. Do you know an alternative in the uk as we don’t have earth balance. Thankyou for any help x

By: yankeecook

yankeecook — Sat, 02 Apr 2011 19:59:54 +0000

Hi Nisha,
I prefer white flour in shortbread because it’s more dense, but where it’s pastry flour and it’s a little lighter than typical whole wheat, it might work. Let us know how it works out! That could be a nice healthier option. I bet it would have a hearty, nuttier flavor. Thanks for commenting! :) YC

By: nisha

nisha — Thu, 31 Mar 2011 22:07:46 +0000

Can I substitute whole wheat pastry flour for white flour ?
Thanks
Usha

By: yankeecook

yankeecook — Sun, 08 Nov 2009 23:16:13 +0000

It would still be 1/2 cup with regular butter. Thanks for commenting and welcome to Yankee Cook!

By: Chef Wannabe

Chef Wannabe — Sun, 08 Nov 2009 23:03:34 +0000

Hi Yankee Cook –

So glad to have discovered this website! These cookies look delicious – if I wanted to use regular butter, is it still 1/2 cup?

Thanks!