Choc Berry Bikkies
1 1/2 cups plain wholemeal flour
1/2 cups coconut sugar
1 teaspoon baking powder
Pinch of salt
120g butter – softened
1 teaspoons vanilla essence
Preheat oven to 160 degrees. and line a baking tray.
Place butter and coconut sugar in a mixer and beat until well combined.
Add vanilla essence, salt and baking powder and beat again.
Gently stir through flour and BioCake sachet.
Separate mixture into two portions. Wrap in cling wrap and place in the fridge to chill for one hour.
Take one portion of dough and roll out to 0.5-1cm thickness between two sheets of baking paper.
Use a cookie cutter or glass to cut cookie shapes. Place on baking tray with space between each cookie.
Reform remaining dough, reroll and cut more cookies.
If the dough becomes too soft, you may need to refrigerate dough again in between reworking and rolling.
Bake for 12-15 minutes or until golden.
Remove from the oven and allow to cool slightly before transferring to a wire rack.
Best stored in an airtight container.
Per serve (20g)
Energy (kJ): 394 | Protein (g): 2.2 | Carbohydrates (g): 10.1 | Fat (g): 4.8