Strawberry and almond biscuits
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46 (makes 46 biscuits)
Time to make:
40 mins (Hands-on time: 25 mins, Cooking time: 15 mins)
$0.15 per serve
(at time of publication)
Full ingredients list:
125g reduced-fat table spread
1 cup raw caster sugar
2 teaspoons vanilla extract
1 2/3 cups wholemeal spelt flour
1 teaspoon bicarb of soda
pinch of salt (optional)
46 pieces freeze-dried strawberries (see tips)
1/4 cup sliced natural almonds
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Line 3 large baking trays with baking paper.
Step 2Beat spread, sugar and vanilla with an electric mixer, until pale and creamy. Add egg. Sift flour, soda and salt (if using) into mixture, returning husks to the bowl. Stir.
Step 3Roll 2 teaspoons of dough at a time into 46 balls. Place balls 3cm apart on prepared trays. Flatten slightly. Press a piece of strawberry onto each dough round. Sprinkle with almonds.
Step 4Bake for 13–15 minutes, swapping trays halfway through cooking time, or until biscuits are light golden. Cool on trays.
Packs of freeze-dried strawberries can be found in the canned fruit aisle at Woolworths, or in health food stores.
Store biscuits for up to 5 days in an airtight container.
About this recipe
First published: August 2016