Usha Singh

I know this post is late, but life happens, holidays come and go

 

The Easter Bunny arrived early at my doorstep bearing a bag of goodies from “Ocean Spray”, lots of fun goodies that fell into the “healthy category” – just what I needed, as I was planning on preparing Easter Goodies – but I had to bear in mind that my granddaughter – who is all of 26 months old, is on a healthy eating plan.

The goody bag from Ocean Spray contained just what I needed to make her biccis healthy, colourful and oh so tasty, and it also included a very nice can of cranberry juice ( it was diluted for her) that she could have with her biccis.

Over the years I have always tried and many a time succeeded in taking traditional recipes – tweaking them and making them healthier and this biscuit recipe is one of those experiments that just turned out to be what I wanted and needed – a tasty biscuit/slice with very little added sugar

Cranberry Slices

60g butter

25ml castor sugar

30ml warm milk

5ml lemon juice

250ml cake flour

2.5ml baking powder

45ml cranberries (chopped)

Method

  • Beat butter and sugar till light and fluffy, before adding the warm milk and lemon juice
  • Beat further till the mixture is well combined and soft
  • Sift flour and baking powder together and toss in the cranberries and mix well
  • Gently fold in sifted flour mixture and mix well to form a soft biscuit dough
  • Cover the dough with a tea towel and allow to rest for 15-20minutes
  • Press into a greased square or rectangular baking tray that is about 25cm in length
  • Using a fork that has been dipped in warm water run it along the top of biscuit mixture creating rippling effect and bake at 180 for about 15 minutes
  • Remove from oven and while still warm sprinkle some castor sugar and slice into desired shapes and allow to cool before storing in an airtight container
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