Makes: 25
Ingredients:
- 112g spread (0g)
- 100g xylitol (50g)
- Zest from ½ lemon (0g)
- 1 large egg (0g)
- 175g plain flour (142g)
- ½ teaspoon baking powder (0g)
- 1 1⁄2 tsp or 1 teaspoon mixed spice (0g)
- ½ teaspoon ground cinnamon (0g)
- good pinch of ground cloves (0g)
- 50g currants (optional) (35g)
Method:
1. Use electric beaters to cream together the spread and xylitol for 3-4 minutes, until pale and fluffy. Beat in the lemon zest and the egg. Sift in the flour, baking powder and spices. Add the ground almonds and currants (if using). Mix until it forms a smooth ball. Flatten into a disc, wrap in cling film and chill for 2 hours, until firm.
2. Preheat oven to 180°C, gas mark 4. On a lightly floured work surface, roll out 1⁄2 the dough to 0.3cm thick. Using a 7cm cutter, stamp out biscuits from the dough and arrange on parchment-lined baking sheets. Repeat with the remaining dough.
3. Bake, a tray at a time, in the middle of the oven for 10-12 minutes until crisp. Cool slightly on the baking sheets, then transfer to wire rack to cool completely.
Carbs in plain biscuits
Total carbs = 50 + 142 = 192g
Recipe makes 25 biscuits – 192 ÷ 25 = 7.68 = 8g 8g carbs per biscuit
Carbs in biscuits with currants
Total carbs = 50 + 142 + 35 = 227g
Recipe makes 25 biscuits – 227 ÷ 25 = 9.08 = 9g 9g carbs per biscuit