With minimal sugar these delicious biscuits are diabetic friendly! Tried and tested they taste much better than the shop bought biscuits, which tend to be overly sweet and end up making your tea taste horrid!
What you need:
75 g polenta flour/cornmeal
40 g plain flour
1/2 tsp baking powder
75 g Splenda confectionary sugar
50 g butter
1 egg yolk
few drops vanilla essence
15 g pistachio nuts, chopped
25 g white chocolate chips
What you do:
1) Preheat the oven to 180C, line a baking sheet with bake-proof paper.
2) In a large bowl, incorporate all the dry ingredients, then rub in the butter until the mixture resembles fine breadcrumbs.
3) Whisk together the yolk and the vanilla essence and add to the large bowl. The mixture will become crumbly, bring it together with your hands to form a ball and chill the dough for 10 minutes.
4) Once chilled, thinly roll out the pastry (1cm thick) and cut out 20 biscuits using a 4cm cutter. Space the biscuits well apart on baking sheets and sprinkle over the pistachios and chocolate.
5) Bake for 7–8 minutes until golden. And enjoy with a cuppa, tastes especially good straight out of the oven.
Feel free to change up the pistachio and white chocolate chips for raisins, oats, dark/milk chocolate, hazelnuts or anything else you fancy! I assure you you’ll feel a little less guilty snacking on these or you’ll be able to make a treat for a loved one. Either way enjoy!
Keep it delicious!
spoonycakes 