Makes approximately 20 cookies.
125g unsalted butter at room temperature, chopped
6 to 8 tbsp Splenda according to taste
2 tbsp double cream
1 tbsp vanilla extract
250g ground almonds
1 tsp baking powder
1/2 tsp bicarbonate of soda
Line a large baking tray with greaseproof paper and preheat the oven to gas 4/350f/180c
Using an electric whisk cream the butter, Splenda, double cream and vanilla extract thoroughly.
Mix the baking powder and bicarbonate of soda into the ground almonds and then whisk into the butter mix gradually until a dough forms.
Use just over half a dessert spoon of dough per cookie, and use the spoon to flatten slightly and shape them.
Bake for 10 to13 minutes, taking care not to overcook them.
Decorate with a sprinkle of splenda, a mini chocolate shape (use a little egg white to stick them), or a drizzle of melted chocolate.
Store in a airtight tin for up to 5 days.
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