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Make it gluten free: use your prefered gluten free flour (either a home-made mix or pre-packaged). Depending on your choice of flour mix (there are many different blends) you may not be able to do a straight 1:1 replacement as your shortbread will be too crumbly. You may need to add xanthan gum to help bind the dough and tapioca starch or rice flour to help make the shortbread crisp.
Make it sugar free: Use stevia and a bulking agent of your choice. See here for stevia information. Be aware that your substitution may change the texture of your shortbread so substitute with care. Also take into consideration that the sugar crystals around the outside of the cookies will caramelise slightly and add a crunchy deliciousness that you’d miss with stevia.
Make it egg free: Just leave it out of the shortbread mixture! Traditional shortbread doesn’t contain eggs so you won’t miss it. And try water or milk to bind the sugar/salt/pepper mix to the outside.
Make it dairy free: Now, a disclaimer: I haven’t tried this… I have seen recipes online for a direct swap of the butter for the same amount of coconut oil. If you try this, we’d love to hear how it goes. Let us know below.