lavender biscuits (wheat free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of lavender biscuits (wheat free) calories by ingredient
Introduction
These are a lovely summer treat, not too sweet. These are a lovely summer treat, not too sweet.Number of Servings: 15
Ingredients
-
Sunflower Spread 165 g
Hermesetas Granulated Sweetener, 7.5 g
Wholegrain Spelt Flour, 280 g
1 tablespoon finely chopped lavender leaves
fresh lavender flowers
Pick 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
Directions
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.