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Post by cheeseaholic on Aug 21, 2004 16:25:49 GMT -5
125g Ground Almond Flour (1 1/4 cups) 115g Butter (1 stick) 6 - 9TBS Splenda (1/2 - 3/4 cup) 1 egg 1 TBS Cream 1 tsp baking powder 1/4 tsp Xanthum Gum (optional but helps hold everything together) 1 tsp vanilla essesnce 1 tsp lemon essence
Preheat oven to 180*C
Cream butter and splenda together until light and fluffy.
Add Egg, Cream, Vanilla and/or lemon essence and beat well.
Add Flour, Baking powder and Xanthum Gum and beat well.
Spoon onto a greased baking tray - I make about 16 medium sized 'blobs' about 1 and a half inches apart.
Bake for about 15 mins or until golden brown and allow to cool (and go all gooey!)
I make it approx. 23g for the whole mixture (I use 9TBS splenda because I like them really sticky) which works out at less than 1.5g carbohydrate per biccie... I have use the 20 splenda tablets and it worked out fine.
Note:- have made these with Loose splenda…….. VERY Yummy!
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