Raspberry Cookies

Raspberry Cookies

  • Makes12 servings
  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Calories98
  • Made withSplenda Granulated Sweetener

    Ingredients

    • 100 g low fat spread
    • 1½ teaspoon vanilla extract
    • 125 g plain flour
    • 50 g self raising flour
    • 150 g raspberries
    • 5 tablespoons SPLENDA® Granulated


    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy98 kcal125.64%
    • Total Fat5.30 g6.79%
    • of which saturates1.00 g0.36%
    • Total Carbohydrate11.90 g4.33%
    • of which sugars0.90 g0.33%
    • Salt0.20 g0.07%

    Instructions

    1

    Preheat the oven to 200°C. Line 2 baking trays with parchment.

    2

    Cream together the low fat spread, Splenda Granulated 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 into 12 balls placing them on the baking trays. Press flat then bake for 15 minutes.

    Made with

    Splenda Granulated Sweetener

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