Marble Cookies (Sugar Free Cookies)
Easy to make marble cookies with a healthier twist. These cookies are not only super colourful, but they're also whole wheat and entirely sugar free - perfect for diabetics.
Equipment
- Rolling Pin
Ingredients
- 100 g unsalted butter, softened (½ cup)
- 1 egg, large
- 100 g erythritol* (½ cup)
- 20 g honey* (1 tbsp)
- 1 teaspoon vanilla extract
- 140 g plain white flour (1 ⅛ cups)
- 100 g whole wheat flour (¾ cup)
- 20 g corn starch* (2 ⅔ tbsp)
- 1-2 drops food colouring
Instructions
- In a large bowl cream the softened butter with the sweetener, honey, salt and vanilla extract. Whip the mixture using a hand mixer until it becomes light and airy. Add the egg and mix well to incorporate.
- Add the two different flours and the corn starch. Use a large spatula to combine the wet and dry ingredients until a smooth paste forms. Use your hands if needed to bring in all the smaller pieces of dough.
- Divide the dough into three parts and place in separate bowls. Choose your three favourite colours and mix each colour into one of the dough parts. You may want to use gloves to avoid stains from the colouring.
- Once the colour has been incorporated in all three doughs, take small pieces from each colour and place them on some cling film.
- Keep layering the different coloured dough, then press with your hands to gently combine all the colours into a large piece of dough. Use the cling film to bring the pieces together.
- Cover the dough in cling film and slowly press with a rolling pin to flatten slightly. This will make rolling easier later on.
- Place in the fridge and chill for 30-45 minutes. Chilling is optional, but it will make it easier to work with the dough.
- Once chilled, sprinkle some flour onto your work surface and roll out your dough to around 5mm (¼ inch) thickness.
- Cut out biscuits using your favourite cookie cutter and place on a baking sheet. Use remaining scraps of dough to re-roll to cut out more cookies.
- Bake at 170°C (340°F) fan-assisted for 10 minutes or until the cookie starts to golden slightly. If you like a bit of a snap to the cookie, bake for 2-3 more minutes.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Erythritol - is a natural sweetener that does not have an aftertaste. Maltitol or stevia can also be used.
- Honey - for diabetic diets, leave out the honey or replace with 1 teaspoon sweetener + 1 teaspoon of milk.
- Corn starch - can be replaced with flour, but it does help maintain the cookie's shape much better.
- Storing - keep in an airtight container at room temperature for up to 2-3 weeks.
Nutrition
Calories: 54kcal
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