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    Kate Matthews
    Feb 17, 2020
    Edited: Feb 17, 2020

    chocolate biscuits mmm

    in Recipes

    Hi everyone. My first attempt at writing a post after experimenting and using this lovely flour for the past six months - including mince pies at Christmas. Well my grandson wanted to make chocolate biscuits but being fussy only wanted to make with his normal flour. Since then I thought why not make some with fiberflour? So I did and now can't stop eating them! The only thing I find different is that they don't spread quite so well as with plain flour as they crumble a bit round the edges. Anyone any suggestions to improve this? My grandson aged 9 hasn't twigged yet!! My simple recipe is as follows:

    114g softened butter

    60g erythritol (or similar sweetener)

    1/2tsp-1 tbsp vanilla extract (I put in 2 tsp)

    90g ultra fine fiberflour

    15g cocoa powder

    1 tbs almond milk (or milk of choice)

    Mix butter, sugar, cocoa, vanilla essence and flour together (I do this by hand but can use a processor)

    add milk as required

    drop 20-25 drops onto baking sheet (according to the size you want)

    Bake at 170 degrees C (my oven is circotherm so may need to adjust setting) for 115-20 mins but monitor to avoid burning.

    Tip to crisp them up - TURN OFF oven and leave for about 5 mins

    Leave to cool then remove with spatula onto rack to finish cooling. THEN ENJOY!

    my calculations work out at just under 1 carb/biscuit for 20+ biscuits but it does depend on the cocoa etc that you use and I don't count sugar alcohols in erythritol.

    Hope this works for you.



    2 comments
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    Puffy Gal
    Feb 19, 2020

    Maybe a little egg yolk mixed into the dough would help regarding the crumbling?

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    Kate Matthews
    Feb 27, 2020
    Replying to

    High Puffy Gal. Thanks for this will try it. Sorry about delay in replying been rather busy!

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