Becca Jane St Clair

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Have Yourself a Diabetic Christmas Part 2

December 2012 140short

When my family bakes Christmas cookies, we always made more than one kind, so of course I wanted some variety. I am a big fan of the Scottish Shortbread you can get in the tins from Marks and Spencers, so I decided that would be my second type of cookie. I scoured the web, and I found a recipe posted by someone who calls themselves “mrsnorris”. Now, whether they intended to be a Harry Potter reference or their name really *is* Mrs Norris, the fact that it could be HP related instantly caught my attention to base my recipe off of.

You will need:
160g Butter, softened (I used Stork)
4 TBS Splenda for Baking (the original recipe calls for regular Splenda, but I find the Splenda for Baking doesn’t leave an after taste the way regular Splenda does, but feel free to use the sweetener of your choice)
100g White flour
100g Wholegrain flour (my wholegrain was also self-raising, but I don’t think this matters)
1/8 tsp Salt

-Preheat the oven to 180C and line your baking trays with parchment paper.
-Cream together butter and Splenda for Baking until fluffy.
-Slowly add flour and salt.
-Work dough into a ball.
-Flour your worktop and gently press (or roll) the dough out until it is about a half inch thick.
-Use a biscuit cutter (or shapes) to cut out the biscuits, re-rolling in between. You should be able to fit a dozen per cookie sheet. If you don’t have any cutters you could use a glass dipped in flour or just cut them into fingers with a knife. You will need to re-flour your worktop each time you re-roll the dough.
-Optional: you could brush the tops of each cookie with some egg and sprinkle a tiny bit of dyed* Splenda for Baking to imitate sprinkles, but they are just as good plain.
-Refrigerate each baking tray for 15 minutes before baking (I did this by putting the first sheet in and setting the timer. When the timer went off, they went into the oven and the next tray went into the fridge)
-Bake for 15 minutes or until golden. Keep an eye on them as if they overbake they get very crumbly (as we discovered!)

Once again, these were a big hit and no one could tell they were sugar free! Just makes sure you tell people ahead of time as some people are intolerant to artificial sweeteners.

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