In another container, cream the room temperature butter (80 g) with the sugar substitute (100 g) until light and fluffy. Then add the eggs (2 pcs) and mix thoroughly until homogeneous.
Gradually add the dry ingredients and milk (50 ml) to the liquid mixture. Do this alternately: first a little flour, then a little milk, then more flour, and so on. Mix well each time to ensure the dough is uniform.
The final dough should have a medium thickness.
Using a spoon or piping bag, place the dough on a baking sheet, forming small circles spaced apart (they will increase in size while baking).
Preheat the oven to 180 °C and bake for 10–12 minutes.
While the biscuits are cooling, make the whipped cream according to the recipe attached below.
Spread cream on one half of the biscuit and cover with the other half.
