Are your biscuits suitable for people with diabetes?

At Maison Dandoy, we have developed reduced glycaemic index (GI) shortbread

biscuits to meet the needs of those who want to monitor their sugar intake, including people with diabetes.

The glycaemic index measures how quickly a food raises blood sugar levels:

• A high GI leads to spikes in blood sugar and a rapid feeling of hunger.

• A lower GI allows for slower absorption of carbohydrates, helping to limit blood sugar fluctuations and reduce the risk of diabetes.

1. Coconut sugar

• With a GI of 35 (compared to 60–70 for white sugar), it helps limit glycaemic spikes while adding a mild caramelised flavour.

• It is richer in minerals, and its production is also more environmentally friendly.

2. Spelt and kamut flour

• Lower in carbohydrates and more nutritious, these flours provide proteins and minerals and are often better tolerated by people sensitive to gluten.

• Hazelnut Dark Chocolate Shortbread
A perfect blend of hazelnut and dark chocolate, both indulgent and balanced.

• New: Tonka Pecan Shortbread
A refined recipe with tonka bean and pecans (11.8%), rich in healthy fats and antioxidants.

• Key ingredients: butter, spelt flour, coconut sugar, pecans, egg, tonka bean.

Our reduced GI biscuits are designed to be a more balanced option, but they still contain sugar (in the form of coconut sugar). It is therefore recommended to consume them in moderation.

If you have diabetes or follow a specific diet, we recommend consulting your healthcare professional to ensure they meet your individual needs.

• In-store: Available in our Maison Dandoy boutiques.

• Online: Order them directly from our e-shop.