Straw­berry & almond bis­cuits

Healthy Food Guide (Australia) - - RECIPES -

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.

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