PEANUT BUT­TER AND CHOCO­LATE CHIP BIS­CUITS

DRUM - - Fashion -

These fill­ing bis­cuits are low in fat and sugar. MAKES ABOUT 30 BIS­CUITS PREPA­RA­TION: 20 MIN BAK­ING: 15 MIN 125ml (½c) low-fat

mar­garine 60ml (¼c) sugar- and salt-free peanut but­ter 80ml (¹/³c) xyl­i­tol 2 eggs 10ml (2t) vanilla

essence 250ml (1c) al­mond

flour 250ml (1c) co­conut

flour 250ml (1c) cake flour 2,5ml (½t) bi­carbo

nate of soda pinch of salt 100g dark choco­late (85% co­coa) OR sugar-free choco­late, finely chopped Pre­heat the oven to 160°C. Line two bak­ing sheets with bak­ing pa­per and grease with non-stick spray. 1 Use an elec­tric beater to beat the mar­garine and peanut but­ter to­gether. Add the xyl­i­tol and beat again un­til well com­bined. 2 Add the eggs one at a time, beat­ing well af­ter each ad­di­tion. Add the vanilla essence and beat again. 3 Add the al­mond, co­conut and cake flours, as well as the bi­car­bon­ate of soda and salt. Mix with a wooden spoon un­til well com­bined. 4 Spoon dol­lops of 15ml (1T) each onto the bak­ing sheet and lightly flat­ten with a fork. 5 Sprin­kle the choco­late over and bake for 15 min­utes un­til done. 6 Let the bis­cuits cool for 10 min­utes on the bak­ing sheet, then care­fully trans­fer to a wire rack to cool com­pletely. Store in an air­tight con­tainer.

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