Maple Chocolate powder Biscuits

May 5, 2014 at 7:19 am

Maple Chocolate powder biscuits

INGREDIENTS

METHOD

1. Pre-heat oven to 180 degrees celsius. Line 2 baking trays with baking paper.

2. Melt butter and honey in a small saucepan. Remove from heat to cool. Add YIAH salted Maple Chocolate powder and YIAH Maple Balsamic vinegar and combine. Once mixture has cooled slightly add egg, mix well then add the flour. Sit bowl in the fridge for 10 minutes.

3. Roll 1 tablespoon of  mixture into a ball and flatten slightly using palm of hand. Place on baking tray allowing 2 cm between each one and repeat until finished.

4. Bake for 15 – 20 minutes until golden, swapping trays halfway. Cool for 10 minutes before placing on wire racks.

Enjoy!

All products pertaining to YIAH (Your Inspiration At Home) award winning gourmet products with NO added gluten, NO Preservatives, NO MSG and Low in salt, for more info click here to see my website.

Koulourakia Greek Easter Biscuits with Natvia

April 22, 2013 at 9:44 am

recipe16a

INGREDIENTS

  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour 1 egg lightly whisked to brush on top
  • 1/4 cup oil for greasing the hands

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier. Brush with beaten egg and place in oven for 20-30 minutes until golden brown.

Cook in batches, 2 trays in the oven at a time for even heat distribution. Enjoy!

Sugar free Natvia Almond Christmas Crumble Biscuits

December 12, 2012 at 9:02 am

recipe5a

INGREDIENTS

  • 1 1/2 Cups plain flour
  • 1/2 tsp baking soda
  • 125g unsalted butter at room temperature
  • 1/4 cup NATVIA
  • 2 tablespoons NATVIA drinking chocolate
  • 1/3 cup sour cream (or yoghurt)
  • 1 cup EASY CHEF oven roasted Almond crumble

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Line 2 baking trays with baking paper.

3. Sift flour and baking soda and set aside.

4. Beat butter, sugar and drinking chocolate until light and fluffy.

5. Add sour cream and egg and beat until smooth. Stir in flour and almond crumble.

6. Roll out dough between 2 sheets baking paper to 1 cm height (no more).

7. Cut out desired shapes and place on baking trays. Bake for about 20 minutes or until golden and starting to firm.

Note: You can eat them as is. Drizzle with dark melted chocolate (sugar free is fine) or decorate. I used Queen Fine Foods Royal Icing. If diabetic use other suggested method. Enjoy!

Amygthalota – Greek Almond Biscuits with Natvia

May 12, 2012 at 8:59 am

Natvia Greek Biscuits

INGREDIENTS

  • 3 Cups Almond Meal (I used Lucky Chef Roasted Almond Meal)
  • 3 drops Almond essence
  • 3/4 cup Natvia
  • 3 egg whites, lightly beaten
  • 1 cup flaked almonds

METHOD

1. Pre-heat oven to 180 degrees celsius. Line 2 baking trays with baking paper.

2. Combine almond meal, NATVIA and almond essence in a bowl. Add egg whites. Mix well.

3. Add 3/4 of the flaked almonds, mix well.

4. Roll level tablespoons of the mixture and press down to flatten into the remaining flaked almonds on both sides.

5. Place on baking trays and bake for about 20 minutes or until lightly browned. Cool and store in an airtight container. You can dust with icing sugar if you wish. Enjoy!