Strawberry and almond biscuits

Wholemeal spelt flour gives these biscuits a slightly nutty flavor. The end result is a light strawberry flavoured biscuit with crunchy almonds on top. A great stocking filler or gift for someone special.

Serves: 46 (makes 46 biscuits)

Time to make: 40 mins

Hands-on time: 25 mins

Ingredients

More weights & measures

125g reduced-fat spread
1 cup castor sugar
2 teaspoons vanilla extract
1 egg
1 ⅔ cups wholemeal spelt flour
1 teaspoon baking soda
pinch salt (optional)
46 pieces freeze-dried strawberries (see tip)
¼ cup sliced natural almonds

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Instructions

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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.

Variations

Make it gluten free: Use gluten-free flour.

Make it vegan: Use vegan spread and replace egg with 1 teaspoon ground linseed mixed with 2 tablespoons water.

HFG tip

If any husks remain after sifting flour, add these to mixture as well.

Freeze-dried strawberries can be found in specialty food stores.

Store biscuits for up to 5 days in an airtight container.

Nutrition Info (per serve)

Calories 70 cal

Kilojoules 290 kJ

Protein 1 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 5 g

Dietary fibre 1 g

Sodium 20 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.