Almond And Cranberry Biscuits
Double the recipe as these are extremely addictive
Makes enough for: 15 biscuits
Ingredients
- 112 g butter, softened and cubed
- 50 g fructose
- 1 orange, zest only
- 75 g raw almonds, lightly toasted
- 75 g rolled oats
- 75 g flour, plus extra for dusting
- 38 g wholemeal flour
- 62 g dried cranberries, roughly chopped
Method
- Preheat the oven to 190° Celsius
- Place the butter, fructose and zest into a stand mixer bowl
- Beat using the paddle attachment until the butter is light
- Place the almonds into a blender and pulse to chop into small pieces
- Tip into a bowl, add the oats and flours and mix together
- Add to the stand mixer bowl and beat on a slow speed until the dough just comes together
- Add the cranberries and mix to distribute them then turn the dough out onto a lightly floured surface
- Knead the dough and shape it into a ball then roll out to 5mm thick
- Use a 7.5cm cookie cutter and cut rounds, re-rolling the dough as necessary
- Place the biscuits onto a lined baking tray, place into the oven and bake for 18 minutes
- Remove from the oven and transfer the biscuits to a wire rack to cool completely