These cookies are so light and fluffy, the texture is a cross between a sponge kiss and a biscuit. They make the perfect thank you (or Merci!) gift as they are easily whipped up in half an hour. And the fact that they are also low in fat is just a bonus. I recommend eating the biscuits on the day they are made, or reheat in a low oven the next day.
In this scene: Pink striped bags, Spotty and gingham washi tape, Scalloped tags, Merci stamp.
Low-fat spelt, strawberry and orange cookies
1 cup wholemeal spelt flour
1 teaspoon baking powder
2/3 cup raw sugar + extra for sprinkling
2/3 cup low-fat Greek yoghurt
1 egg white
1 tablespoon finely grated orange rind
1/2 teaspoon vanilla extract
2/3 cup finely chopped strawberries
Preheat oven to 180°C (conventional). Line two large oven trays with baking paper. Place the flour and baking powder in a bowl and mix to combine. In another bowl, whisk together the sugar, yoghurt, egg white, orange rind and vanilla. Add to the flour mixture and stir to combine. Fold through the strawberries. Drop heaped tablespoons of the mixture onto prepared trays, leaving room in between so they can spread. Sprinkle with extra raw sugar. Bake for 10-15 minutes or until just firm, you don’t want them to get brown. Carefully transfer to a wire rack and allow to cool.
Makes 16
oOo Try with other berries such as blueberries or raspberries.
oOo If you don’t have raw sugar you can use granulated white sugar.
