Yesterday we went out for coffee and were served a lovely little biscuit to go with it which I dutifully gave to my husband. I vowed that wouldn’t happen today so I experimented with an old recipe I had for refrigerator cookies. We’ve just had coffee. And biscuits. I had four. Ya boo sucks to sugar. I don’t need you. Ingredients 90g sweetener 120g very soft butter 1 egg yolk 1 tsp vanilla essence 1 tsp baking powder 175g ultra fine fibre flour Pinch of salt. Method Preheat oven to 200c Cream butter and sugar together until light and fluffy. Beat in egg yolk and vanilla essence and mix well. Add dry ingredients and mix until it comes together in a ball. Roll into a sausage shape about 4cm across. Wrap in film or equivalent and chill (fridge for an hour, freezer 30 minutes). Remove from chilly place and slice with a sharp knife about 0.5 cm thick (I got 32 slices). Place on a lined baking tray with room to spread and bake for 5-10 minutes (mine took 6 minutes). Remove from oven and leave on tray somewhere cool for a few minutes to firm up. When okay to handle, remove carefully with a palette knife or similar and cool on a wire tray. Dust with powdered sweetener if you wish and take bets on how long they will last in your family. You can ‘cut and come again’ with the dough which is what I do to save eating them all in one sitting. Just keep the unused dough wrapped up in the fridge or freezer.

I had a burning desire for a rock cake so made these. On my, they hit the spot. I only made six because I had a feeling they’d be good. Ingredients 100g ultra fine fiber flour 1 tsp baking powder 50g unsalted butter 25g sweetener 50g dried fruit (I had a cranberry and berry mix) 1 small egg Vanilla, cinnamon (optional) 1 tbsp milk ’Brown/Gold’ sweetener to sprinkle Method. Preheat oven to 180 fan and prepare a baking tray. Put flour and baking powder into a bowl and mix. Rub in butter until it resembles fine breadcrumbs. Stir in sugar and fruit. Add egg and spices and milk. Mix and add more milk if necessary. Put in six blobs on the lined baking tray. Their rustic form is part of their charm. Sprinkle with brown sweetener. Bake for 15 minutes. Cool on a wire rack and apply to face.