Sugar-free Biscuits

    Sugar-free Biscuits

    (35)
    67saves
    1hour20min


    65 people made this

    Sugarless fruity biscuit, great for those watching their sugar intake.

    Ingredients
    Serves: 6 

    • 185g butter
    • 2 ripe bananas
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground nutmeg
    • 3/4 teaspoon ground cinnamon
    • 1 cup (155g) rolled oats
    • 1/2 cup chopped walnuts

    Directions
    Preparation:1hour10min  ›  Cook:10min  ›  Ready in:1hour20min 

    1. Cream the butter until light and fluffy. Add the bananas and mix well. Mix in the eggs and vanilla.
    2. Sift together the flour, bicarbonate of soda, salt, ground nutmeg and ground cinnamon. Add the dry mixture to the creamed mixture and mix well. Stir in the oats and the chopped nuts. Cover and chill dough for 1 hour.
    3. Preheat the oven to 190 degrees C. Lightly grease baking trays.
    4. Drop chilled teaspoon-sized rounds of biscuit dough onto the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes.
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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (35)

    SamandLisaMulls
    2

    After reading the review above I added an extra egg and added dates for sweetness and they came out really nice and far from dry.  -  06 Sep 2015

    KerryChinnick
    0

    I followed recipe exactly, but found these dry and unpalatable.  -  02 Jun 2014

    by
    36

    Thank you so much for posting this recipe. It is my new favorite cookie with a few changes. I only used half the butter (6 Tbs instead of 12 Tbs). For the flour, I used a combination of almond meal, ground flax seed, and whole wheat instead of all purpose. I left out the walnuts and threw in some chocolate chips. It is good with chocolate chips, but the bananas make it sweet enough that it would be great with out the chocolate, too. I just gave my husband one and he LOVED it. Cutting back our sugar intake isn't going be so bad after all!  -  23 Mar 2008  (Review from Allrecipes USA and Canada)

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