biscuits and cookies · quick and easy · snacks

Melting Butter Biscuits

Makes 12 small, melt in the mouth biscuits.

100g butter, room temperature and chopped

2 tbsp splenda

3 tbsp coconut flour

25g ground almonds

Preheat the oven to gas 4 / 350f / 180c

Line a large baking tray with greaseproof paper.

Mix all the dry ingredients together in a large bowl.

Add the butter and then beat with an electric hand mixer until well combined.

With a spoon, divide the mix into 12 balls on the baking tray, flatten slightly.

Bake for 12 minutes, until the biscuits are golden.

Leave to cool before storing in an airtight container for up to 4 days.

Perfect with tea or coffee.

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biscuits and cookies · pudding · quick and easy · recipes · snacks

Double Chocolate Cookies

Makes 8 large cookies

75g butter, room temperature and chopped

8 tbsp splenda

1 tsp vanilla extract

1 large egg

150g ground almonds

50g cocoa powder

1/2 tsp baking powder

1 tsp bicarbonate of soda

20g dark chocolate chips

Preheat the oven to gas 3/160c/325f and line a large baking tray with greaseproof paper.

Cream together the butter, splenda and vanilla extract, then add the egg and combine well.

In a separate bowl mix together the ground almonds, cocoa powder, baking powder and bicarbonate of soda and then add to the butter and combine well.

Fold the chocolate chips into the cookie mixture with a spoon and then divide into 8 balls. Gently press down and flatten each one onto the baking tray, make sure to leave a gap between them.

Bake for 15 to 20 minutes. Allow to cool before storing in an airtight container for up to 4 days.

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biscuits and cookies · cake · pudding · quick and easy · recipes · snacks

Vanilla Cookies

Makes approximately 20 cookies.

125g unsalted butter at room temperature, chopped
6 to 8 tbsp Splenda according to taste
2 tbsp double cream
1 tbsp vanilla extract
250g ground almonds
1 tsp baking powder
1/2 tsp bicarbonate of soda

Line a large baking tray with greaseproof paper and preheat the oven to gas 4/350f/180c

Using an electric whisk cream the butter, Splenda, double cream and vanilla extract thoroughly.
Mix the baking powder and bicarbonate of soda into the ground almonds and then whisk into the butter mix gradually until a dough forms.

Use just over half a dessert spoon of dough per cookie, and use the spoon to flatten slightly and shape them.
Bake for 10 to13 minutes, taking care not to overcook them.

Decorate with a sprinkle of splenda, a mini chocolate shape (use a little egg white to stick them), or a drizzle of melted chocolate.

Store in a airtight tin for up to 5 days.

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biscuits and cookies · Christmas · festive treats · pudding · quick and easy · recipes · snacks

Spiced Biscuits

125g unsalted butter at room temperature
6 ti 8 tbsp splenda according to taste
2 tbsp double cream
250g ground almonds
1 tsp baking powder
1/2 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Using an electric whisk cream the butter and Splenda thoroughly then add the cream and blend well.
In a separate bowl mix all the dry ingredients and then stir into the butter mix gradually until a dough forms.
Wrap in cling film and chill in the fridge for about 2 hours.
Divide dough into 2 and roll into a sausage shape which can then be sliced into rounds and placed on a baking tray covered with baking parchment.
Bake at gas mark 4 / 350f/180c for 10 to 13 minutes.
Store in an airtight container for up to a week.

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