- 100g low fat spread
- 5 tbsp SPLENDA®
- 11/2 tsp vanilla extract
- 125g plain flour
- 50g self raising flour
- 150g raspberries
- Preheat the oven to 200°C/gas mark 6. Line 2 baking trays with parchment.
- Cream together the low fat spread, SPLENDA® and vanilla. Use a fork for the job, it works really well!
- 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.
- Roll in to 12 balls placing them on the baking trays. Press flat then bake for 15 minutes.