Strawberry and almond biscuits

Serves: 46 (makes 46 biscuits)
Time to make: 40 mins
( Hands-on time: 25 mins )

Total cost: $ 30.40 / $ 0.40 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

125g reduced-fat spread
1 cup castor sugar
2 teaspoons vanilla extract
1 egg
1 2/3 cups wholemeal spelt flour
1 teaspoon baking soda
pinch salt (optional)
46 pieces freeze-dried strawberries (see tip)
1/4 cup sliced natural almonds

Nutrition Info

Kilojoules 290kJ
Calories 70cal
Protein 1g
Total fat 4g
Saturated fat 1g
Carbohydrates 5g
Sugars 5g
Dietary fibre 1g
Sodium 20mg
Calcium 20mg
Iron 0.5mg

Instructions

Preheat oven to 160°C. Line 3 large baking trays with baking paper.
In a bowl beat spread, sugar and vanilla with an electric mixer, until pale and creamy. Add egg. Sift flour, baking soda and salt (if using) into mixture. Stir until just combined.
Roll 2 teaspoons of dough at a time into 46 balls. Place balls 3cm apart on prepared trays. Flatten slightly. Press a piece of strawberry onto each dough round. Sprinkle with almonds.
Bake for 13–15 minutes, or until biscuits are light golden, swapping trays halfway through cooking time. Leave to cool on trays.

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