Federation biscuits

High fibre

Ingredients

• 125 grams of self-raising flour (or gluten free self raising)
• 110 grams of brown sugar
• 80 grams of softened butter (or nuttlex)
• 115 grams of chopped pitted dates
• 115 grams of golden raisins
• 60 grams of chopped walnuts
• 1 large free-range eggs
• 60 mls of hot water
• ½ to 1 teaspoon of cinnamon

Method

Add baking paper to a flat biscuit tray.

Preheat an oven to 200 C.

Add the dates and brown sugar to a small side heatproof bowl and pour hot water on the ingredients so the sugar melts a little, allow the dates to soak in the mixture for 10 minutes to cool.

In a larger bowl add the butter and beat in the egg until the mixture is smooth add the dates, sugar water and raisins.

Blend in the flour and cinnamon making a smooth batter. As the last step add the walnuts.

Take a tablespoon of the mixture and drop it onto the prepared biscuit sheet.

Make sure the biscuit dough is about 3cms apart.

Bake for 10 minutes until the biscuits are lightly golden.

Let them cool on the tray for a few minutes before removing them to a wire rack to completely cool down.

Nutrition

Type	Quantity
Fiber	5g

Low fibre

Ingredients

• 125 grams of self-raising flour (or gluten free self raising)
• 110 grams of brown sugar
• 80 grams of softened butter (or nuttlex)
• 50 grams of chopped pitted dates
• 50 grams of golden raisins
• 2 red apples skinned and chopped
• 30 grams of finely chopped cashew nuts
• 1 large free-range eggs
• 60mls of hot water
• ½ to 1 teaspoon of cinnamon

Method

Lightly steam/microwave the apple for approximately 2 minutes until almost soft, measure 160 grams, set aside.

Add baking paper to a flat biscuit tray.

Preheat an oven to 200 C.

Add the dates and brown sugar to a small side heatproof bowl and pour hot water on the ingredients so the sugar melts a little, allow the dates to soak in the mixture for 10 minutes to cool.

In a larger bowl add the butter and beat in the egg until the mixture is smooth add the dates, sugar water and raisins.

Blend in the flour and cinnamon making a smooth batter. As the last step add the cashews.

Take a tablespoon of the mixture and drop it onto the prepared biscuit sheet.

Make sure the biscuit dough is about 3cms apart.

Bake for 10 minutes until the biscuits are lightly golden.

Let them cool on the tray for a few minutes before removing them to a wire rack to completely cool down.

Nutrition

Type	Quantity
Fiber	3g