Combine Lonjevity FiberFlour, sugar substitute, baking powder and salt in mixing bowl. An option at this stage is to add 50 grams of seeds to give extra crunch to your biscuits; a mix of sesame and linseeds works well. Cut up butter into small chunks and add to mixer with paddle attachment continue mixing until ingredients appear the consistency of fine bread crumbs. Add one egg and continue mixing add some milk a tablespoon (15 ml) at a time until the mixture comes together in a firm ball. Roll out dough and cut into shapes with cookie cutters, 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, lay them on a baking sheet with greaseproof paper and bake at 170 C for around 10 to 12 minutes or until golden brown. 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 egg and milk are added.