Diabetes friendly Cookies
Sundried Tomato Cookies
- Calories -785 kcal
- Carbohydrates – 132.5 grams
- Protein – 12 grams
- Fat – 10 grams
- Dietary Fibre – 15 grams
Ingredients
- 375 grams plain flour, plus extra for dusting
- 1 teaspoon salt
- 125 grams unsalted butter, softened 2 eggs
- 2 tablespoons poppy seeds
- 40 grams parmesan, grated
- 1 tablespoon sundried tomato paste
- 1 tablespoon sesame seeds
Preparation
Put the flour, salt, butter, one of the eggs and 40ml water ¡n a bowl and mix well for five minutes until you have smooth dough. Divide the dough in half.
On a lightly floured work surface, knead the poppy seeds in to one half of the dough and the parmesan and sundried tomato paste to the other.
Using a rolling pin, roll out each piece of dough on a lightly floured work surface to about 3mm thick. Place each piece of dough on a baking tray, cover with cling film and refrigerate for 30 minutes.
Preheat the oven to 200 degrees Celsius /180 degrees Celsius (fan)/Gas 6. Dust two large baking trays with flour.
Using a 7cm/2¾cm round cutter to cut out 18 rounds from each half of the dough, re-rolling as necessary. Place the rounds on the baking tray.
Brush the cookies with a beaten egg and sprinkle with sesame seeds.
Bake for 10-15 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool. Serve warm or cold.
Lemony Walnut and Cinnamon Cookies
- Calories – 550 kcal
- Carbohydrate – 79 grams
- Protein – 12 grams
- Fat – 10 grams
- Dietary Fibre -9 grams
Ingredients
- 1 cup walnut halves
- 1 cup pecan nuts
- 1/2 cup ground flaxseed
- 2 teaspoons grated lemon zest
- 1/4 cup brown rice flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup agave nectar (light or dark)
Preparation
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two cookie sheets with parchment paper, or spray with non- stick spray.
In the bowl of a food processor, whir the walnuts, pecan nuts, flaxseeds, lemon zest, flour, cinnamon, baking soda and salt until you have a very fine meal.
Take care not to over mix, or you’ll end up with nut butter! Add the agave nectar and process again until the mixture begins to leave the sides of the processor bowl.
It should be moist dough that holds together when squeezed between your fingers. Using a small ¡ce cream scoop or tablespoon, roll mounds of dough into balls and place about two inches (5cm) apart on the cookie sheets.
Wet your palms (or use a silicone spatula) and flatten each ball to about .25 inch (6mm) thick. Bake for 8-10 minutes, rotating the sheets about halfway through baking, until the edges are golden and the cookies are dry on top.
Allow to cool completely before removing from the cookie sheets (these will firm up as they cool).
Savoury Chive Cookies
- Calories 550 kcal
- Carbohydrate – 79 grams
- Protein – 12 grams
- Fat – 10 grams
- Dietary Fibre – 9 grams
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound (1 stick) cold unsalted butter, diced
- 3/4 cup half-and-half
- 1/2 cup chopped fresh chives or fresh parsley leaves
- 1 egg mixed with 1 tablespoon water, for egg wash
Preparation
Preheat the oven to 400 degrees Fahrenheit. Combine the flour, baking powder, salt and sugar in the bowl of an electric mixer fitted with the paddle attachment.
Add the butter and mix on low speed until the butter is the size of peas. With the mixer on low, add the half and-halt and beat until just mixed.
Add the chives and mix until just combined. Dump the dough out on a well floured board and knead lightly into a rectangle of 3/4 inches thick.
Cut out rounds with a 2 ½ inches round cutter and place on a sheet pan lined with parchment paper. Brush with the egg wash.
Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.