lavender biscuits (wheat free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Sunflower Spread 165 g Hermesetas Granulated Sweetener, 7.5 g Wholegrain Spelt Flour, 280 g1 tablespoon finely chopped lavender leavesfresh lavender flowersPick and chop the lavender leaves at the last moment to maintain their freshness.You could use unrefined granulated sugar if less worried about the carbs/diabetic diet
Makes approx 15 biscuits using a 7.5cm cutter
Preheat oven to 200c
Line two baking sheets
Cream the sunflower spread and granulated sweetener/sugar together until light and fluffy then work in the flour and lavender leavesuntil a dough forms.
Wrap dough ball in clingfilm and refrigerate for 30 minutes.
On a lightly floured surface, roll out to approx 4mm thick and stamp out rounds using the cutter. Place these on the baking sheets and lightly press a few lavender flowers onto the surface of each one. Reroll the trimmings for further biscuits.
Bake for 12-15 minutes until browned (the longer you bake them the crunchier they will be). Leave to cool on a wire rack.
Number of Servings: 15
Recipe submitted by SparkPeople user ELLYDEE.
Preheat oven to 200c
Line two baking sheets
Cream the sunflower spread and granulated sweetener/sugar together until light and fluffy then work in the flour and lavender leavesuntil a dough forms.
Wrap dough ball in clingfilm and refrigerate for 30 minutes.
On a lightly floured surface, roll out to approx 4mm thick and stamp out rounds using the cutter. Place these on the baking sheets and lightly press a few lavender flowers onto the surface of each one. Reroll the trimmings for further biscuits.
Bake for 12-15 minutes until browned (the longer you bake them the crunchier they will be). Leave to cool on a wire rack.
Number of Servings: 15
Recipe submitted by SparkPeople user ELLYDEE.
Nutritional Info Amount Per Serving
- Calories: 101.6
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 64.4 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.6 g
- Protein: 2.5 g
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