Spiced Cherry & Vanilla Biscuits

Prep time: 20 mins (+ freezing time)

Cooking time: 15 mins

Makes 36 biscuits (1 per serve: as a snack)

PER SERVE 251kJ, protein 1g, total fat 2g (sat. fat 0.5g), carbs 10g, fibre 0g, sodium 46mg • Carb exchanges 1/2 • GI estimate high • Lower carb

Ingredients

• 125g light margarine
• 60g (1/3 cup) brown sugar
• 80g (1/3 cup) caster sugar
• 60g egg
• 1 tsp vanilla bean paste
• 150g (1 cup) self-raising flour
• 80g (1/2 cup) wholemeal plain flour
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• 80g glace cherries, patted dry with paper towel, finely chopped

Method

1. Using electric beaters, beat the margarine and sugars in a medium bowl until well combined. Add the egg and vanilla bean paste. Beat until well combined.
2. Add the flours, mixed spice, cinnamon and cherries to the mixture. Use a wooden spoon to mix until well combined. Divide the mixture into two and roll each into each into a 22cm (about 4cm wide) logs. Wrap each firmly in a double layer of plastic wrap. Place in the freezer until ready to use (at least 30 minutes, but up to 3 months).
3. Preheat oven to 170℃ (fan-forced). Line two baking trays with baking paper. Cut the logs into 1cm-thick slices and place on the lined tray about 3cm apart. Bake for 12-15 minutes or until light golden brown and cooked through. Transfer to a wire rack to cool.

[cook’s tip] Keep the cookie dough in the freezer for up to 3 months. Once cooked, keep in an airtight container for up to 4 days.