Jam thumb biscuit


You will need 2 lightly greased baking sheets

1. Preheat the oven to gas mark 4/180C (160C in a fan oven). Add the low-fat spread to a food mixer then add the Canderel® Stevia and beat until pale and creamy then beat in the vanilla extract.

2. Add the egg yolk and buttermilk and a tbsp of flour then mix again until it is combined. Add the remaining flour and beat on slow until it comes together. Turn out onto a floured board and gather together to form a dough. Wrap in cling film and put in the fridge for 20 minutes to chill and firm.

3. Pull away pieces of dough about the size of a walnut and roll into balls then sit on the baking sheet and flatten with the heel of your hand.

4. Make a thumb indentation in each one and add a small amount of jam into this then put in the oven and bake for about 12-15 minutes or until golden. Remove and place on a wire rack and leave to cool.

84 Kcals per serving


225g low fat spread
20g Canderel® Stevia Granules
1 tsp vanilla extract
1 egg yolk
2 tbsp buttermilk or milk
300g plain flour
Sugar-free strawberry or raspberry jam to top

Canderel® Stevia Nutritionals

Suitable for diabetics as part of a balanced diet and suitable for vegetarians

1 Teaspoon = 0.5g
(Jar contains 150 teaspoons)
Per teaspoon (0.5g)Per 100g
(2 cal)
(378 kcal)
of which saturates0g0g
of which sugars0g7.3g

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