Strawberry and almond biscuits
Baking

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)


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.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
Photographer: Mark O'Meara

Thanks, you're good to go!

X

Thanks, you're good to go!

X
X

{{ contentNotIncluded('company') }} has not subscribed to {{ contentNotIncluded('contentType') }}.

Ask your librarian to subscribe to this service next year. Alternatively, use a home network and buy a digital subscription—just $1/week...

Go back