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4 from 27 votes

Sugar Free Shortbread

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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Teatime Treat
Cuisine: Scottish
Author: :Mr. Paul

Ingredients

  • 4 tablespoons sugar substitute such as Splenda (use a measuring spoon)
  • 160 g butter room temperature
  • 200 g plain flour
  • 1 pinch salt

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

  • Preheat the oven to 180 C /160ºC Fan/Gas 4. Line a baking tray with baking parchment.
  • Beat the butter and Splenda with an electric mixer till light and fluffy. Gradually add the flour and salt.
  • Flour your work surface, and roll out the mixture to a large rectangle, about 1-2cm thick. Slice into fingers.
  • Transfer the biscuits to the prepared baking tray. Chill in the fridge for 15 minutes, then bake for 15 minutes, until lightly golden. Cool and store in an airtight container.
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