Low Sugar or Sugar Free Currant Cookies

Baking tray, medium bowl, spoon/whisk/electric mixer (optional), rolling pin (optional), cookie cutters (optional)

10 minutes

25 minutes

American

Low sugar, sugar free, currant cookies, healthy treat

Dessert

Baking

Low sugar/sugar free

1

120g plain flour

1 teaspoon baking powder

1/4 teaspoon salt

60g butter, softened

30g granulated sweetener of choice (e.g. xylitol)

1 egg, beaten

2 tablespoons skimmed milk

40g currants

Preheat the oven to 180°C/350°F/Gas Mark

Grease a baking tray with butter or oil.

In a medium bowl, mix together the flour, baking powder and salt. Set aside.

In a separate bowl, cream together the butter and sweetener until light and fluffy. Beat in the egg and milk until combined.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the currants until evenly distributed throughout the dough.

Roll out the dough on a lightly floured surface to about 1/2 inch thick and cut into desired shapes using cookie cutters or a knife (or simply roll into balls). Place on prepared baking tray and bake for 12-15 minutes or until golden brown around the edges. Allow to cool before serving or storing in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.

Calories – 100; Fat – 5g; Carbohydrates – 12g; Protein – 2g; Sodium – 50mg

These Low Sugar or Sugar Free Currant Cookies are an easy-to-make healthy treat that you can enjoy without worrying about your sugar intake! They are made with plain flour, baking powder, salt, butter, sweetener of choice, egg, milk and currants for added sweetness and texture! Enjoy them fresh from the oven for best results!

3

The muffuletta sandwich, which originated in New Orleans, includes ham, salami, provolone cheese, and olive salad on a large round roll.