Greek biscuits

Greek biscuits

Greek biscuits

Fill the jars with these greek biscuits that are low sugar and gluten-free.

  • 35 mins + cooling
  • Makes about 17
  • Intermediate

INGREDIENTS

  • 430ml almond flour
  • 15ml arrowroot powder
  • pinch baking powder
  • 45ml xylitol
  • pinch salt
  • 60g soft butter
  • 10ml vanilla essence
  • 1 egg
  • 30ml flaked almonds
  • powdered xylitol, for dusting

METHOD

  1. Preheat oven to 180°C. Combine flour, arrowroot, baking powder, xylitol and salt. Beat in butter, vanilla and egg until a dough forms.
  2. Spoon tablespoons onto baking trays lined with baking paper. Shape into crescent moons. Press flaked almonds on top. Bake for 12-15 minutes or until cooked. Cool on the trays. Dust with powdered xylitol. Store in airtight containers.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: June, 2018


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