Sugar-Free Oat and Raisin Biscuits
Sugar-Free Oat and Raisin Biscuits
These are biscuits I came up with for diabetics. They are simple to make. For people not on a restricted diet, simply use 3 tablespoons white sugar instead of fructose.
Ingredients
Serves: 36
- 65g margarine, softened
- 2 tablespoons fructose sweetener
- 2 egg whites
- 3/4 cup apple sauce
- 1/4 cup unsweetened apple juice concentrate
- 1 teaspoon vanilla essence
- 1 cup (125g) plain flour
- 1 teaspoon bicarb soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups (225g) rolled oats
- 1/3 cup chopped raisins
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Preheat oven to 180 degrees C. Grease baking trays.
- In a large bowl cream together the margarine, fructose and egg whites until smooth. Stir in the apple sauce, apple juice concentrate and vanilla. Combine the flour, bicarb soda, cinnamon and, if desired, salt; stir into the applesauce mixture. Finally, mix in the oats and chopped raisins. Drop by rounded spoonfuls onto the prepared baking trays.
- Bake for 15 to 17 minutes in the preheated oven until biscuits are firm to the touch and lightly browned. Cool 1 minute on the baking trays before removing to wire racks to cool completely. When cool, store in an airtight container. I like to keep mine in the refrigerator.
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Reviews and Ratings
Global Ratings:
(17)
Reviews in English (15)
Make these cookies and took them to work as a test not telling anyone that they were sugarfree. They were a hit with everyone. - 12 Jul 2001 (Review from Allrecipes USA and Canada)
Excellent recipe. I used 2 tablespoons of maple syrup instead of fructose syrup. Also added more raisins...a generous 1/2 cup, 1/2 cup walnuts and 1/8 teaspoon of nutmeg and cloves. Definatly will make again! - 17 Oct 2007 (Review from Allrecipes USA and Canada)
I have tried a number of *sugar free* cookie recipes, and this by far is the best. I followed the recipe as is, but after the first batch came out of the oven, decided to flatten out the dough before baking, this made them more cookie than cake looking. Next time I will add another tablespoon or two of fructose, but other than that wouldn't change a thing. - 29 Dec 2005 (Review from Allrecipes USA and Canada)
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