Whoopie Pies

Whoopie Pies

As this week is National Baking Week (15.10.12 - 21.10.12), it's a perfect excuse to eat lots of sugary, fatty, home-baked goods. But if you're watching your weight, here's some healthy recipes from SPLENDA®. 

It can get boring eating the same salads when you're on a diet, so if you want to treat yourself, rustle up some of these healthy cakes using the low-calorie alternative to sugar, SPLENDA®.

Whoopie Pies
Serves 10

Ingredients:

  • 250g/9oz Self-raising flour
  • 25g/1oz Cocoa powder
  • 1tsp Bicarbonate of soda
  • 1 Egg
  • 1 Egg yolk
  • 28g SPLENDA® Granulated
  • 50g/1¾oz Skimmed milk powder 
  • 200ml/7fl.oz Semi-skimmed milk


Creamy chocolate filling:

  • 25g/1oz Dark chocolate broken into pieces
  • 200g/7oz Low fat cream cheese
  • 3tsp SPLENDA® Granulated

Method:

  1. Preheat the oven to 190°C/375°F/gas mark 5. Grease and line a shallow 27x18cm baking tin with greaseproof paper. 
  2. Sift the flour, cocoa, and bicarbonate of soda together into the electric mixer bowl and add the egg, egg yolk, SPLENDA® Granulated, milk powder and milk.
  3. On medium speed mix well to a dropping consistency.
  4. Line 2 baking sheets with silicone paper and place teaspoons of the mixture in small domes spaced well apart.
  5. Bake in a pre-heated, moderate oven at 170/340F for 7-8 minutes.


To make the filling:

  1. Put the dark chocolate into a small bowl over a pan of simmering water until melted.
  2. Add the cream cheese and SPLENDA® Granulated and mix together well.
  3. Sandwich a generous portion of the cream between two cake domes to make a Splendid Whoopie Pie.


St. Clements Shortbread
Serves 8-10

Ingredients:

  • 50g/2oz Butter, softened
  • 1 Grated zest of 1 clementine
  • 6g SPLENDA® Granulated
  • 1 Egg yolk
  • 75g/3oz Plain flour
  • 50g/2oz Ground almonds
  • 2tbsp Lemon curd


Method:

  1. Mix the butter, clementine zest and SPLENDA® Granulated together until creamy then beat in the egg yolk.
  2. Add the flour and ground almonds and stir until the mixture begins to bind together then knead lightly until it binds completely.
  3. Turn onto a lightly floured board and knead until smooth.
  4. Roll out thinly and cut into 10 50mm/2in rounds. Prick all over with a fork and place on a baking sheet.
  5. Gather up the trimmings, knead lightly together, roll out as before and cut more 50mm/2in rounds.
  6. Using a 30mm/1¼in cutter, remove the centre from each round. Lay the rings on a baking sheet. Repeat until you have a matching number of rounds and rings - approx 8 -10.
  7. Bake in a pre-heated moderate oven at 180C/350F for 12 minutes then remove from the oven and allow to cool on the baking sheets.
  8. When cool spread a little lemon curd on each disc and gently press a ring on top of each.
  9. Peel the clementine, divide into segments and place a segment in the centre of each of the biscuits.

 

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