Feb 17, 2020
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.