Slightly Sinful Shortbread Splenda
Indulge in the perfect balance of sweetness and buttery goodness with this "Slightly Sinful Shortbread Splenda" recipe, where traditional shortbread meets a guilt-free twist. Made with a blend of velvety softened butter, Splenda granular sweetener, and a touch of fragrant vanilla, these tender cookies boast a classic crumbly texture without the excess sugar. The recipe is quick and effortless, with just 15 minutes of prep time, making it ideal for everything from spontaneous tea-time treats to elegant dessert platters. Baked to golden-edged perfection, these shortbread cookies are a delightful low-sugar alternative that doesn't compromise on flavor, proving that indulgence can be both satisfying and sensible. Perfect for anyone seeking sugar-conscious baking options, these cookies are sure to become a favorite on any occasion!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Unsalted butter (softened)
- 50 grams Splenda granular sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the softened butter and Splenda granular sweetener. Use an electric mixer or whisk to cream them together until the mixture is light and fluffy.
Add the vanilla extract and salt to the butter mixture, stirring until combined.
Gradually sift the all-purpose flour into the bowl, mixing gently with a spatula or wooden spoon. Avoid overmixing to maintain a tender texture.
Once the dough comes together, transfer it onto a clean surface and lightly knead it into a smooth ball. If the dough feels too sticky, dust it with a small amount of flour.
Roll the dough out to about 1/2-inch thickness. Use a cookie cutter or knife to shape the dough into your desired pieces (traditional rectangles or circles work well).
Place the shaped dough onto the prepared baking sheet, leaving a small amount of space between each piece.
Bake in the preheated oven for 12-15 minutes, or until the edges are slightly golden. The shortbread should remain pale overall.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, serve and enjoy your Slightly Sinful Shortbread Splenda with tea or coffee!
Nutrition Facts
Calories |
116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 13 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
