Recipes

Easter cookies

PREPARATION:

Preheat oven to 190°C.

Beat the margarine and Hermesetas Granulated together until light and fluffy. Beat in almost all the egg, reserving a little to use later as glaze, with the lemon rind then add the flour, salt and bicarbonate of soda. Finally stir in currants and mixed peel and mix to make a soft but not sticky dough. Turn the dough onto a lightly floured surface and roll it out thinly. Cut out 7.5 cm fluted rounds then gather up the trimmings, re-roll the dough as before and using the fluted cutter again, cut out more cookies. Brush with beaten egg and bake the biscuits for 8-10 minutes until golden brown. Cool before serving.

Thanks to Hermesetas, the low-calorie sweetener, our delicious Easter cookies are sugar-free and suitable for diabetics... let's try!
General information
Ready in:
45 minutes
Calories p.P.:
100
Product:
Portions:
14
Ingredients
Low fat margarine
100 g
Hermesetas Granulated
15 g
Egg, beaten
1
Plain flour
175 g
Salt
1 pinch
Bicarbonate of soda
1/2 tsp
Grated rind of 1 lemon
Currants
50 g
Mixed peel
25 g
Nutritional information
Recipe:
Portion:
kJ
5852
418
kcal
1400
100
Carbohydrates g
196
14
Fat g
56
4