Low Carb Biscuits
Would you like some fiber with that?
Sugar Substitute 100g
Flax & Sesame seeds 50g (optional)
Baking Powder 10g
Combine Flour, sugar substitute, baking powder, and salt in mixing bowl. Add optional seeds.
Cut butter into chunks, mix with paddle attachment until ingredients look like fine breadcrumbs.
Continue mixing adding a tablespoon of milk a at a time until the mixture forms a firm ball.
Roll out the dough and cut into shapes.
Lay them on a baking sheet with greaseproof paper and bake at 170°C for around 10 to 12 minutes or until golden brown.
Alternatively, form into a log about 5 cm diameter, wrap in cling film and refrigerate until it can be cut cleanly with a sharp knife into .5 cm or less discs.
Baking longer at lower temperatures gives crunchier biscuits.
Interesting variations on this are possible using raisins, nuts, seeds, coconut or chocolate that can be added to the mix before the milk are added.
Milk can be replaced by an egg for a stronger biscuit.
Add seeds to give extra crunch to your biscuits; a mix of sesame and linseeds works well.