Sugar Free Deep Chocolate Shortbread

This is not exactly sugar-free but close.
Sugar Free Deep Chocolate Shortbread
Sugar Free Deep Chocolate Shortbread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Cup Butter, unsalted

  • 1/2

    Cup Splenda, granulated

  • 1/4

    Cup Sugar

  • 1/2

    tsp. Vanilla

  • 1/4

    tsp. Salt

  • 6

    Tbs. Cocoa Powder

  • 1 3/4

    Cup Flour plus 2 Tbs. Flour

Directions

Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper; set aside. Place butter, Splenda, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and fluffy (approximately 1 to 1/2 minutes. Add cocoa powder and flour. Mix until just blended. Remove dough from bowl and form into a ball. Place on parchment lined jelly roll pan. Roll the dough into a rectangle approximately 6 1/2" wide by 11" long and 1/4" thick. Pierce the surface of the dough with a fork all over. This allows air to escape during baking, preventing air pockets from forming. Bake in preheated oven 20-25 minutes and immediately cut into 24 fingers or rectangles while still warm. If allowed to cool, shortbread will not slice well.

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