SacredHeart
Senior Member
- Relationship to Diabetes
- Type 1
I've promised this one to a couple of people. It's dead easy.
Ingredients:
250g butter (you could use margarine, but butter gives a better texture)
If you wanted to do straight sugar, you want 140g of caster sugar. However, I used 40g caster sugar, and 8 tablespoons of Splenda, and it worked fine 🙂
300g sifted plain flour
1 egg yolk
1 tsp vanilla essence
2 tsp allspice.
Optional, but some 70% dark chocolate. Lindt works well.
Preheat the over to 180 degrees centigrade.
Cream the butter and sugar/Splenda until the butter is nice and soft.
Stir in the egg yolk.
Gently stir in the flour, vanilla essence and allspice. It gets pretty difficult about half way through adding the flour, but keep with it!
It should form a firm dough ball. You might need to flour your hands and get them in there to get it all together.
Dust your work surface and rolling pin with flour, and roll out the dough.
Use a 6mm cutter and start cutting shapes. It should make 20-25 biscuits.
Place them on a greased baking tray, or one lined with greaseproof paper (my preferred method - you'll see why later)
When your trays are full, place on a centre shelf for about 15 minutes, until gently golden.
Leave them to cool on a wire cooling rack. If you've used greaseproof paper, leave it underneath.
Once they're cool, melt your chocolate over a pan of water, and drizzle 'artistically' over the biscuits, and leave to set.
If you store them in an airtight tin, they'll last for ages.
Enjoy! 🙂
Ingredients:
250g butter (you could use margarine, but butter gives a better texture)
If you wanted to do straight sugar, you want 140g of caster sugar. However, I used 40g caster sugar, and 8 tablespoons of Splenda, and it worked fine 🙂
300g sifted plain flour
1 egg yolk
1 tsp vanilla essence
2 tsp allspice.
Optional, but some 70% dark chocolate. Lindt works well.
Preheat the over to 180 degrees centigrade.
Cream the butter and sugar/Splenda until the butter is nice and soft.
Stir in the egg yolk.
Gently stir in the flour, vanilla essence and allspice. It gets pretty difficult about half way through adding the flour, but keep with it!
It should form a firm dough ball. You might need to flour your hands and get them in there to get it all together.
Dust your work surface and rolling pin with flour, and roll out the dough.
Use a 6mm cutter and start cutting shapes. It should make 20-25 biscuits.
Place them on a greased baking tray, or one lined with greaseproof paper (my preferred method - you'll see why later)
When your trays are full, place on a centre shelf for about 15 minutes, until gently golden.
Leave them to cool on a wire cooling rack. If you've used greaseproof paper, leave it underneath.
Once they're cool, melt your chocolate over a pan of water, and drizzle 'artistically' over the biscuits, and leave to set.
If you store them in an airtight tin, they'll last for ages.
Enjoy! 🙂
