Prep 25 mins
Cook 40 mins
With a few clever changes, you can have your biscuit & eat it too. This recipe comes from an issue of Australian Table magazine. Each biscuit has only 3g of fat.
- 150 g chestnut puree
- 60 ml skim condensed milk
- 2 1⁄2 teaspoons vanilla essence
- 150 g caster sugar
- 1 egg, separated
- 250 g self-rising flour (plus extra for dusting)
- 110 g dark chocolate, chopped
- Preheat oven to 160c & line 2 baking trays with baking paper.
- Place chestnut puree, condensed milk & vanilla in a bowl & beat with an electric mixer until combined.
- Add sugar & beat for a few seconds, until incorporated.
- Add egg yolk & beat again.
- Fold in the flour (mixture should be very thick).
- In a clean bowl whisk egg white until firm peaks form.
- Fold egg white, then chocolate, into biscuit mixture.
- Dust hands with extra flour & roll teaspoon sized measures of biscuit mix into balls, 3-4cm in diameter, & place on prepared trays & flatten slightly with a fork coated in flour.
- Bake for 35-40 minutes.
- Cool on a wire rack.