Monday, June 28, 2010
Feel Good Biscuits
High sugar and high salt are the cause of various diseases, although we can't completely cut down these two from our daily diet; trying to find out alternative is good.
In this recipe i have used a sugar syrup instead of sugar. One of my friend here in Germany suggested me this, thanks a lot to her. This sugar syrup is a concentrated juice of freshly harvested sugar, without the addition of any chemicals.This syrup has a flavour similar to that of date molasses or even black jaggery. To check about this product details please click here. The website is in German, so please translate to read more about this product.
If you don't get this syrup you can also use date molasses, agave syrup, final option may be sugar.
This recipe goes to Versatile kitchen Bake-Off Event.
Makes about 20 biscuits
Ragi flour- 80 g
Butter- 50 g
Smooth peanut butter- 50 g
Gold Saft Sugar Syrup-3 tbsp or Brown Sugar- 100 g
Bicarbonate of soda- 1/4 tsp
A splash of milk if required
Few blanched peanuts to decorate( optional)
Preheat the oven to 180 degree celsius.
Sift the flour and soda in a bowl, add both the butter, mix well until it resembles like breadcrumbs. Add the egg yolk and sugar syrup, mix well to bring the dough together. If the dough looks still crumbly add 1 or 2 tbsp of milk and knead together to make it into a dough.
Roll the dough into a log shape, flatten it lightly at the top. Cut into 1 cm slices, place it in a baking tray lined with baking paper. Place a peanut on top of each biscuit, bake it in the preheated oven for 15 to 20 minutes or until lightly brown on sides. Leave it to cool in the tray for 5 minutes, then transfer to a wire rack to cool.