My air fryer masala shortbread cookies are a delicious savory snack that melts in your mouth and contains 25 per cent of daily recommended fiber.
Developing this recipe was very important to me. I have reactive hypoglycemia. Lately, I’ve also been experiencing a huge sugar crash after I do anything that puts my heartrate into the cardio zone for more than 10 minutes, resulting in a migraine with loss of vision. Finding things to quickly eat that don’t involve me shoveling full fat Greek yogurt with a piece of fruit into my face while I’m bending over the kitchen sink is difficult.
I also have IBS-M, which makes fiber tricky. Getting enough fiber while finding the perfect balance between insoluble and soluble fiber sources is tough work.
As a solution, I came up with the idea to do a savory air fryer masala shortbread using a good source of fiber, lots of fats to combat another crash due to too many carbs, and a flour with a higher protein source than regular white flour. If you pair my masala shortbread with a nice source of protein, it will also be part of a great hunger-crushing snack, thanks to the fat/carb/protein combo.
This shortbread is fairly easy to make, requiring a few spoons with a 15-minute prep time.
Needed Equipment:
- Air Fryer – I created this recipe using an Instant Vortex Pro
- 8-inch square baking tin or whatever fits in your air fryer
- Mixing bowls
- Measuring cups and spoons
- Knife
- Fork
- Stand mixer, hand mixer or food processor
- Cooling rack
Air Fryer Masala Shortbread
Equipment
- Air Fryer - created with Instant Vortex Pro
- 8-inch square baking tin or what fits in your air fryer
- Mixing bowls
- Measuring cups and spoons
- Knife
- Fork
- Stand mixer, hand mixer or food processor
- Cooling rack
Ingredients
- 1.5 sticks unsalted butter room temperature, cubed
- 3 tbsp icing sugar
- 3 tbsp granulated sugar
- 2 tbsp 4% Greek yogurt
- 1 tsp ground ginger
- 1 tsp Garam Masala
- 1/2 tsp turmeric
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1 cup semolina flour
- 1/4 cup oat fiber
- 1/4 cup cornstarch
Instructions
- In the bowl of your stand mixer or food processor or mixing bowl, add the cubes of butter, both types of sugar, Greek yogurt, ginger, garam masala, turmeric, salt and cayenne pepper. Blend thoroughly, about 5 minutes.1.5 sticks unsalted butter, 3 tbsp icing sugar, 3 tbsp granulated sugar, 2 tbsp 4% Greek yogurt, 1 tsp ground ginger, 1 tsp Garam Masala, 1/2 tsp turmeric, 1/4 tsp salt
- In a mixing bowl, combine the flour, oat fiber and cornstarch.1/4 tsp cayenne pepper, 1 cup semolina flour, 1/4 cup oat fiber
- With the stand mixer, hand mixer or food processor still going, add the flour mixture 1/4 cup at time until everything is thoroughly blended.
- In your baking tin, add the dough in an even layer. With a fork, poke holes evenly throughout.
- Preheat your air fryer to 300F.
- Once preheated, put in the air fryer. Air fry at 300F for 25-35 minutes, until the edges begin to separate from the sides of the tin.
- When done, remove from the air fryer. Cut into 24 pieces.
- Remove the cookies from the tin and place them on a cooling rack.
Notes
Nutrition
