125g unsalted butter at room temperature
6 ti 8 tbsp splenda according to taste
2 tbsp double cream
250g ground almonds
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Using an electric whisk cream the butter and Splenda thoroughly then add the cream and blend well.
In a separate bowl mix all the dry ingredients and then stir into the butter mix gradually until a dough forms.
Wrap in cling film and chill in the fridge for about 2 hours.
Divide dough into 2 and roll into a sausage shape which can then be sliced into rounds and placed on a baking tray covered with baking parchment.
Bake at gas mark 4 / 350f/180c for 10 to 13 minutes.
Store in an airtight container for up to a week.
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