Raspberry Cookies

Serves 12

Preparation Time:

Cooking Time:


  • 100g low fat spread
    (contains milk)
  • 5 tbsp SPLENDA®
  • 11/2 tsp vanilla extract
  • 125g plain flour
    (contains wheat)
  • 50g self raising flour
    (contains wheat)
  • 150g raspberries


  1. Preheat the oven to 200°C/gas mark 6. Line 2 baking trays with parchment.
  2. Cream together the low fat spread, SPLENDA® and vanilla. Use a fork for the job, it works really well!
  3. Add in both the flours and press together using the fork until the mixture starts to clump together. Tip in the raspberries and mix a little more. Use your hand to squeeze the dough together.
  4. Roll in to 12 balls placing them on the baking trays. Press flat then bake for 15 minutes.
Nutritional information

Nutrition Information
(typical values)

Per serving

Energy (kcal)


Fat (g)


  Of which saturates (g)


Carbohydrate (g)


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