Slightly Sinful Shortbread - Splenda

Total Time
Prep 15 mins
Cook 35 mins

I guarantee you will absolutely LOVE these cookies. Everyone I've served them to asks for the recipe. Bet they don't last a day at your house....they didn't in mine. I've tried it with butter and margarine. Butter is sooooo much better. Trust me. I originally found this on the Splenda site. Good thing I saved it, it's not there any longer for some reason.


  1. Preheat oven to 350*.
  2. Mix together flour, Splenda and rice flour.
  3. Beat butter until smooth. Gradually add dry ingredients, beating until smooth.
  4. Press into a 8" square pan. Bake for 35 minutes or until golden around the edges.
  5. Score with a sharp knife into 20 pieces. Allow to cool.
  6. Store in the fridge -- if there are any left.
Most Helpful

Followed the recipe exactly and don't understand what happened. Turned out like a crumble you would use as a topping. The term my mother in law would use is

5 5

A beautifully simple recipe,that produces great results from the most basic of ingredients.... it's deliciously buttery and crumbly...and I bet you can't stop at one piece!! Made for Aus/NZ Recipe Swap Dec 2009.

5 5

Oh yes, slightly sinful and oh so delicious! How could only four ingredients produce something this good?! Amazingly easy to put together. You can't even tell that sugar wasn't used. I used unsalted real butter, softened. This is delicious shortbread. Thank you!