Strawberry & almond biscuits
Makes 46 Cost per biscuit $0.15 Hands-on time 25 min Cooking time 15 min 125g reduced-fat table spread 1 cup raw caster sugar 2 teaspoons vanilla extract 1 egg 1²⁄³ cups wholemeal spelt flour 1 teaspoon bicarb of soda Pinch of salt (optional) 46 pieces of freeze-dried strawberries (see ¼ cup sliced natural almonds Dried berries burst colour crisp 1 Preheat oven to 160°C. Line 3 large baking trays with baking paper. 2 Beat spread, sugar and vanilla with an electric mixer, until pale and creamy. Add egg. Sift flour, soda and salt (if using) into mixture, returning husks to the bowl. Stir. 3 Roll 2 teaspoons of dough at a time into 46 balls. Place balls 3cm apart on prepared trays. Flatten slightly. Press a piece of strawberry onto each dough round. Sprinkle with almonds. 4 Bake for 13–15 minutes, swapping trays halfway through cooking time, or until biscuits are light golden. Cool on trays. Cook’s tip Packs of freeze-dried strawberries can be found in the canned fruit aisle at Woolworths, or in health food stores. Note Store biscuits for up to 5 days in an airtight container.