Low Fat Choc Chip Biscuits (Cookies)

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.

• Ready In: 1 hr 5 mins
• Yields: 30 biscuits

Ingredients

• 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

Directions

1. Preheat oven to 160c & line 2 baking trays with baking paper.
2. Place chestnut puree, condensed milk & vanilla in a bowl & beat with an electric mixer until combined.
3. Add sugar & beat for a few seconds, until incorporated.
4. Add egg yolk & beat again.
5. Fold in the flour (mixture should be very thick).
6. In a clean bowl whisk egg white until firm peaks form.
7. Fold egg white, then chocolate, into biscuit mixture.
8. 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.
9. Bake for 35-40 minutes.
10. Cool on a wire rack.