Shopping list
175g (6oz) Benecol® Buttery or Olive Spread
75g (3oz) Golden caster sugar
175g (6oz) Plain flour
75g (3oz) Ground rice
2.5ml (½ tsp) Vanilla extract

Shortbread

PREP

COOK

STANOLS

15

SERVES

Description

A way to make something for a happy house.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

  1. Preheat the oven to 180°C/170°C Fan/Gas Mark 4 and line baking trays with greaseproof paper (non-stick).
  2. Cream Benecol® Spread and sugar together until pale and fluffy.
  3. Stir in flour, rice and vanilla extract using a wooden spoon until the mixture resembles breadcrumbs.
  4. Gather the dough together and kneed gently to form a ball and then chill for 30 minutes wrapped in cling film.
  5. Roll out the dough on a lightly floured surface to 1cm (½ inch) thick. Sprinkle with a little sugar and roll gently into the surface. Using a 7.5cm (3 inch) biscuit cutter stamp out the biscuits.
  6. Cook for 15-20 minutes or until pale golden brown. Transfer to a cooling tray. You can store it in an airtight tin.

Shortbread

PREP

COOK

STANOLS

15

SERVES

Shopping list
175g (6oz) Benecol® Buttery or Olive Spread
75g (3oz) Golden caster sugar
175g (6oz) Plain flour
75g (3oz) Ground rice
2.5ml (½ tsp) Vanilla extract

Description

A way to make something for a happy house.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

  1. Preheat the oven to 180°C/170°C Fan/Gas Mark 4 and line baking trays with greaseproof paper (non-stick).
  2. Cream Benecol® Spread and sugar together until pale and fluffy.
  3. Stir in flour, rice and vanilla extract using a wooden spoon until the mixture resembles breadcrumbs.
  4. Gather the dough together and kneed gently to form a ball and then chill for 30 minutes wrapped in cling film.
  5. Roll out the dough on a lightly floured surface to 1cm (½ inch) thick. Sprinkle with a little sugar and roll gently into the surface. Using a 7.5cm (3 inch) biscuit cutter stamp out the biscuits.
  6. Cook for 15-20 minutes or until pale golden brown. Transfer to a cooling tray. You can store it in an airtight tin.