Shortbread

Ingredients

500g Butter
250g (1 cup) EZE Sweet
500g Cornflour
3.5 cups Cake Flour

Method

Cream butter and EZE Sweet well, until a creamy mixture.
Sift corn and cake flour well.
Mix butter mixture and flour together with hands until a small ball.
Press mixture with hands into a large oven pan.
Bake in oven (160 degrees) until a light brown colour.
Cut into squares straight from the oven.
Leave to cool in pan and once cool remove gently from the pan.

(Diabetic Treats – Martie de Klerk)


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