Chocolate shortbread

Ingredients

225 g (8 oz) unsalted butter
6 tbsp SPLENDA Granulated Sweetener
60 g (2 ½ oz) caster sugar
½ tsp vanilla extract
6 tbsp cocoa powder
250 g (9 oz) plain flour
Preheat oven to 190 C, 375 F or gas mark 5. Line two baking trays with baking parchment. 

Place butter, SPLENDA, sugar and vanilla in a large bowl and use an electric whisk to beat together until smooth and beginning to lighten in colour. Sift in cocoa and flour and beat until well combined. Divide dough into two balls and flatten with your hands to create two rounds, each approximately 15 cm (6 in) in diameter. Prick all over and make a fluted pattern around edges with a fork. Bake for 15 to 20 minutes, until beginning to brown. 

Remove from oven and cut each round into wedges. Leave to cool on trays before transferring to an airtight container.

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