FAYE'S BISCUITS

by Faye Frankecombe

Recipe total - 0.8g pro/2.5 units

200g Low Protein Mix 0.8g pro/2.5 units
lOOg Nuttelex
lOOg castor sugar
1 tspn Low Protein Egg Replacer
2 Tbspn water
Few drops Vanilla Essence

Preheat oven to 175C. Cream Nuttelex and sugar until white and fluffy, add egg replacer and vanilla essence. Gradually add the Low Protein mix stirring well. Add the water to bring the dough together. At this stage you can store the receipe in the refridgerator until required within 24 hours. Roll 1 tspn of mixture into a biscuit, thumbprint the centre and add jam. Cook on a baking paper covered tray for 15-20 minutes or until they are turning golden brown. Cool on a wire rack and store in an air tight container.

Faye's Cooking Tip;

When making this recipe you don't have to cook the dough immediately. It will keep in the refridgerator in a plastic bag for at least 24 hours. I usually make up the dough and cook the biscuits only when I have the oven on for something else.