Peppermint Carob Biscuits (cookies)
Ingredients:
200g Platypus Foods baking mix
190g wheat starch
50g custard powder
2 tablespoons (15g) carob powder (0.7g protein)
6-8 drops peppermint essential oil
170g butter, soft
¾ cup brown sugar
180g rice malt syrup (0g protein)
Method:
- Heat oven to 160 degrees Celsius
- Mix baking mix, wheat starch, custard powder and carob together in a large bowl
- In the bowl of an electric mixer, beat butter, sugar and peppermint oil together until light and fluffy
- Add rice malt syrup and mix briefly
- Add dry ingredients to butter/sugar and mix until a dough forms
- Put half the dough in the fridge while working with the other half
- Roll dough between sheets of baking paper until 3-4mm thin
- Cut out shapes with biscuit cutters and place on tray dusted lightly with wheat starch
- Bake for 8-10 minutes (8 minutes for softer biscuits, 10 minutes for crunchier – they will firm up out of the oven)
- Remove trays from oven and loosen biscuits with a spatula. Leave to cool on trays
- When cool, place on wire rack and ice if desired.
Peppermint Carob Icing:
Beat together until light and creamy:
2 tablespoons butter
2 cups icing sugar
2 teaspoons (3g) carob powder (0.15g protein)
4-6 drops peppermint essential oil