Sugar-Free Shortbread

Drop the sugar and use a soft margarine instead of butter for a healthier shortbread recipe. You will be pleasantly surprised at the result!

Difficulty

Prep Time

10 minutes

Cooking Time

Serves

Yield: 16

Ingredients

  • 250 g SPAR full fat, soft margarine (tub)
  • 125 ml SPAR sweetener powder
  • 375 ml SPAR cake flour
  • 185 ml corn flour
  • rind of a lemon, finely grated

Method

  1. Pre-heat oven 150 º C. Lightly grease a shallow baking pan measuring approximately 15 cm x 22 cm.
  2. Measure the ingredients into a mixing bowl and combine to a soft dough, working in well using your hands to achieve a pliable putty-like consistency.
  3. Press out into prepared pan and bake for 45-50 minutes until a pale golden colour only.
  4. Cut into squares once cool. Dust with sieved cocoa or leave as is.

Hints & Tips

Press out only half the dough; spread diabetic fruit spread over. Chill the remaining dough, then grate it directly over the jam layer. Bake for 25 minutes only. Cut into squares.