My mom is diabetic, so she really has to regulate her sugar intake. In an attempt to bake something she can actually enjoy without sending her blood sugar through the roof, I wanted to make something that wasn’t too sweet or bad for you. The diabetes website had this recipe, so I gave it a try. It’s not your usual shortbread – it’s not too buttery and rich, and it’s not overwhelmingly sweet. However, it’s tasty and my mom approves, which is what counts! I’d eat these any day, and can’t really tell that there’s no real sugar in it.
- 2 1/4 cups (560 mL) all purpose flour
- 1/2 cup (125 mL) SPLENDA No Calorie Sweetener, Granulated
- 1/4 cup (60 mL) cocoa powder
- 1/4 cup (60 mL) hot water
- 1/4 tsp (1 mL) fine salt
- 1 Tbsp (15 mL) instant coffee powder
- 4 tsp (20 mL) pure vanilla extract
- 1 cup (250 mL) unsalted butter at room temperature
- Sift flour, SPLENDA Granulated, cocoa powder and salt and set aside. Combine hot water, instant coffee and vanilla and set aside.
- Cream butter until smooth and stir in half of the dry mixture. Add coffee mixture and stir in. Add remaining dry mixture and combine until dough is evenly blended. Turn dough onto a work surface and divide in two. Shape into logs, wrap and chill for 20 minutes.
- Preheat oven to 325°F (160°C) and line a baking tray with parchment paper
- Unwrap dough and cut cookies about 1/2 -inch (1 cm) thick and place on baking tray. Bake for 18 minutes. Allow to cool before storing in an airtight container.