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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 83.7
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.8 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.3 g

View full nutritional breakdown of Biscuits, Butternut Snaps Gluten/Dairy Free calories by ingredient
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Biscuits, Butternut Snaps Gluten/Dairy Free

Submitted by: NIKALE

Introduction

I modified these from a traditional snap recipe. You could lower the honey by about 75g and of course use walnuts or any other favourite nut. Make sure the bicarb and baking powder measures are level or they have too much of a zing to them! You can make them half size for half the calories.
N.B. USA friends - our biscuits are your cookies!!
I modified these from a traditional snap recipe. You could lower the honey by about 75g and of course use walnuts or any other favourite nut. Make sure the bicarb and baking powder measures are level or they have too much of a zing to them! You can make them half size for half the calories.
N.B. USA friends - our biscuits are your cookies!!

Number of Servings: 32

Ingredients

    Plain Flour, Gluten Free - Orgran, 200 g
    Baking Powder, 2 tsp (GF brand like Ward's)
    Water, tap, 1 tblsp
    Bicarbonate of Soda, .25 tsp
    Honey, 300 g
    Smashed Almonds, 1 oz (24 whole kernels)
    Rice Bran Oil Spread - Alfa One, 125 g

Directions

Cream rice bran spread and honey. Add sifted flour and baking powder. Mix bicarb and water and add to batter. Add crushed almonds. Batter should be the consistency to hold in a heap on a spoon (like butter icing/frosting). Place heaped teaspoonfuls on baking paper on a tray - no need to grease. Allow plenty of room to spread as they more than double in width. Bake in moderate oven (190C/375F) for about 10 mins until just over golden brown. They wikll look like risen little cakes. Cool on the tray and they will flatten and harden - yum!

Serving Size: 32 x 1 heaped tsp biscuits

Number of Servings: 32

Recipe submitted by SparkPeople user NIKALE.






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