Ratio    3.2:1        

Total Calories    753 kcals  

Fat                      73.4g (15.6g of which is MCT) 

Protein                13.8g

Carbohydrate     9.4g

Makes 10 biscuits each biscuit contains 7.3g Fat (1.6 of which is MCT), 1.4g Protein, 0.9g Carbohydrate and 75 kcals

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Ingredients

36g Sweetener e.g. Sukrin® gold

36g Butter, room temperature

50g Ground almonds

25g MCT Procal (available on prescription)

1g Carbohydrate-free baking powder e.g. Barkat

                           

Method

1. Pre heat the oven to 170˚C /150˚C fan /gas mark 3.

2. In a bowl, cream the butter and sweetener together.

3. Add in ground almonds, and baking powder, mix until a dough is formed and chill in the fridge for  10 minutes.

4. Place the dough between 2 pieces of greaseproof paper and using a rolling pin, roll to a 1cm thickness.

5. Using a 7cm diameter star-shaped cutter, cut 10-star shapes. You may need to re-roll the dough.

6. Place the biscuits on a non-stick baking tray (alternatively line a baking tray with baking parchment) and bake in the oven for 10 minutes.

7. Remove from the oven, transfer and leave to cool on a wire rack to allow them to become crispy before serving.

Top Tips

Add mixed spice and cinnamon to add some more flavour!

Use the biscuits to make a base for a cheesecake (see Daisy Garland Chocolate Cheesecake recipe).

 

A Vitaflo recipe

© The Daisy Garland