Quick Splenda Shortbread
Being a recently diagnosed diabetic, I really wanted to make shortbread, but couldnt find a simple recipe, so I came up with one that I borrowed from another. This is a different way of making it due to the Splenda but it turns out just wonderful and its all done in 5 hours making to baking
Being a recently diagnosed diabetic, I really wanted to make shortbread, but couldnt find a simple recipe, so I came up with one that I borrowed from another. This is a different way of making it due to the Splenda but it turns out just wonderful and its all done in 5 hours making to baking
- Carbohydrate 36.0731 g
- Cholesterol 40.1333333333333 mg
- Fat 15.4149333333333 g
- Fiber 0.756000013351441 g
- Protein 3.05106666666667 g
- Saturated Fat 9.63209333333333 g
- Serving Size 1 1 Serving (63g)
- Sodium 108.08 mg
- Sugar 35.3170999866486 g
- Trans Fat 1.15089333333333 g
- Calories 290 calories
Step-by-step
- Mix the Splenda and flour together with a whisk in a medium bowl so that the Splenda and flour are thoroughly mixed
- In your mixer put in the soften butter and beat on medium until it look creamy and somewhat fluffy
- Slowly add the flour mixed with Splenda into the mixer on low speed until all the flour is in and mix on low for a few minutes, until it looks like crumbled little pieces
- Get your hand washed and then scoop out your mixture and knead (lightly) on a parchment paper until you get it in the shape of a roll
- Take about a tablespoon of the roll and shape into a ball and place on a cookie sheet. Then use a fork and press down on each ball so that it is somewhat flattened.
- Bake for 15-20 mins in a 350 oven, until lightly browned.
Butter dictates the structural integrity and moisture level of this dough, functioning as both the primary fat and the emulsifier that hydrates the flour without requiring added water. Because this recipe uses a full pound of butter, ensuring it reaches room temperature before beating is critical for incorporating air during the creaming stage. Cold butter results in dense lumps that will not blend evenly with the sweetener, whereas properly softened butter yields a smooth, pale yellow foundation that readily accepts dry additions.
Whisking the three cups of flour and the Splenda together beforehand prevents clumping and distributes the fine granules uniformly throughout the starch matrix. When adding this dry mixture to the creamed butter, keep the mixer on a low speed to avoid developing gluten networks that would otherwise toughen the crumb. Stopping the machine as soon as the mixture resembles small, crumbly pieces ensures the final texture remains tender and crumbly rather than tough or bread-like.
Lightly kneading the crumbly mass on parchment paper brings the butter and dry ingredients together into a cohesive roll without generating excess heat from hands that could melt the fat prematurely. Pinching off tablespoon-sized portions and pressing them down with a fork creates uniform thickness across all pieces, which is necessary for even heat penetration in a 350-degree oven. If the individual portions vary significantly in mass, the smaller ones will burn before the larger ones finish cooking.
Baking requires watching the edges closely for a pale golden hue, typically achieved within 15 to 20 minutes depending on individual oven calibration. Removing the pan too early leaves the center raw, while leaving it in past the point of light browning causes the dairy solids in the butter to scorch and develop bitter notes. Cool the baked biscuits completely on the pan before handling them, as they are exceptionally fragile while hot and firm up only as the fat solidifies during cooling.
