Sugar-Free Christmas Biscuits
What you need:
Mix the butter and sugar substitute ingredients together with a hand blender or simply using elbow power, when all mixed in well then add the flour. Using your hands bind the mix together into a dough ball. Roll out using a big fat rolling pin and cut out the biscuit shapes using a cutter or simply an upside down cup.
Lay the biscuits onto a sheet of greaseproof papered baking tray. Using your stamper press down firm on each biscuit then place the tray into the fridge to cool for 15mins.
After the 15 mins bake them in a moderate oven. (180/Gas mark 4)
They are soft when they first come out of the oven but once cooled they form a nice shortbread texture.